Storing your loaves in plastic bags will help them keep soft longer. I keep my non-bread machine loaves with soft crusts in zip-top freezer bags but any plastic bag you can seal to keep in moisture should help.

I don't know if bread machines can make crusty loaves but those do better in a paper bag to let out just a little moisture to keep your crust crunchy/chewy.

I hope that helps.

Good advice from Darkstar.  To take it one step further, I cut what I can eat in a few days and freeze the rest.  When I need more, I just take out what I can eat in a day or two.  So usually I'll go mad on the weekend, baking a bunch of bread.  Then I always have fresh bread in the freezer when I want some!

-Joe 

I use a bread machine for kneading, but then finish the shape by hand and bake in the oven. When the bread is ready, I put it on a rack and cover with a dishcloth, then go somewhere else so I'm not tempted to cut into the bread. When the bread is cool, I pop it into  a large freezer bag and clip it shut so that its as airtight as can be. This softens it out. Several hours later, I slice the entire loaf into slices, keep some for immediate use and freeze the rest. Its OK for defrosting or else straight into a toaster. I occasionally grumble over the texture of homemade bread, but store-bought bread is soft because of the mass baking process, I suspect!

regards from edella in worthing UK