Hmmm - in my opinion (for what that's worth
) every home made loaf of bread is 1,000 times better than a commercially produced one*.
But I do know what you are saying - You want to make a loaf that stays soft (so they don't complain about the crusts and leave them on the side), doesn't have holes in embarrasing places so when you try to make a sandwich, the butter pulls it apart. . . .
stays soft enough to eat as a sandwhich 3 days later. . . .
I don't know - I've persevered as I prefer home made bread in whatever guise it crops up (see below) and now my son (25) has finally got to the place where he thinks it's best too (apart from the exceptions - see below) and he's now quite a good breadmaker.
I think generally children - well all humans really, prefer the easy option which is why processed foods are all soft - no chewing necessary.
*There are exceptions to this rule -
A) When your dried yeast is old
B) When you've not put enough water in the dough
C) When you've put too much water in the dough
D) When you've forgotten it's proving and it over proofs but you haven't time to knock it back and start again
But all these are human errors and can be rectified
CB