Tough Crust

I'm baking bread daily using well known pre measured bread mixes.
My early attempts were a bit dense and not very crumby.
So I sifted the plain flour mix as it went into the pan and this made light bread with an open crumb.
The crust however is very tough, I've varied the crust colour setting but it always turns out chewey.
Anyone got any tips to soften the crust?
Could a different flour give better results?
BC.

Have you tried leaving it on the "keep warm" setting, I find this softens the crust a little as moisture is released as it cools?

Tried the flour suppliers web site and they give a specific setting for my machine and their flour. The Mix is in!!!!
Shorter cycle should do the trick?
I'll keep you posted.