Moister bread....

Are you working from a recipe?  What does the recipe say?  If you are, there's a good chance you're adding too much flour.

Or are you looking for recipes for moister breads?  What kinds of bread have you been making?

Rosalie

You should really consider looking at bread from a "formula" perspective rather than a recipe perspective. An excellent book that explains it in an uncomplicated way is The Bread Bakers Apprentice. Your moisture problem could be that your ratio of water to flour, called  "hydration" could need adjusting. Or maybe what you are looking for is an "enriched" bread which means that your bread formula would have fat  in the form of olive oil, butter or shortening added, or even eggs such as challa. This will certainly make for a moist loaf. Remember, however,  that some breads should be a less moist than others. I hope this helps.

rcornwall