Question about Baking bread....

I love the idea of baking my own bread. I made some a few weeks ago, but I had a little problem. The recipe made two loaves. The first one I baked for how long it suggested. The inside was done, but the top of the loaf was very dark and very hard.  So when I baked the second loaf I took it out maybe 8 minutes earlier. The top was still really dark and hard, but the inside wasn't even cooked all the way! How can I avoid this? Put tin foil over the top of the loaf?

Im not a baker but it sounds like the temperature is too high.  I would wait for other response but wondering if maybe it shouldnt cook longer but at a lower temperature that wont overcook the outside.

Sun123 is right.  Try lower the temperature, but the foil idea is not bad either.

Thanks guys! I'll try it with a lower temperature and the foil... also, when I worked at subway we used to spray the bread with water when we took it out of the oven, it helped it stay really soft and moist, maybe I'll try that too :]

Another thing you can do is move the oven rack down.  It might be to high, brining the top of the risen loaf too close to the heating element (if it's an electric oven)

I wouldn't use foil though because it might stick to the top of the loaf.

Homemade bread never comes out with a soft crust like commercial "Wonder Bread."   Homemade bread inevitably has a harder, browner crust when it comes out of the oven.  When I want a softer crust I wrap it in plastic wrap while it is still slightly warm and leave it until the next day. When I want a lighter crust I bake about half the recommended time and then cover it with foil for the remainder; that way the foil doesn't stick.  You could do both.  Also, the more butter, shortening, sugar and eggs you have in your recipe, the softer the bread will be.  Authentic crusty french bread is nothing more than flour, water, yeast and salt.  By contrast, those soft sweet rolls have lots of butter, sugar and eggs, and are often further softened with a sugar glaze while still warm.

Commercial bread is loaded with both natural and chemical gums and dough conditioners rarely found in home kitchens.  These produce an incredibly puffed-up, soft and spongy texture you really can't expect to get at home.  I happen to like it on occasion, especially toasted, but nothing beats the denser crustier home-made loaf topped with unsalted butter and preserves.. just be sure to count the calories!!