We're sorry you're having some trouble, Nancy! Are you measuring your flour by weight or volume? Sometimes if using volume, too much flour can sneak its way into the mixing bowl which can make for a hard crust — to ensure you have the proper amount of flour we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. Another reason the crust might have been so hard is if the oven was too hot or if the bread was baked too closely to the heating element. You can try insulating the laof a bit more by placing the loaf pan on a baking sheet. We hope this can help for future baking adventures! 

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