I've been making bread for a while now (although not much during the summer due to heat). Anyway, my loaves haven't been as light as I'd like and the crust was rock hard. I did a little asking around and research online and made some modifications today to my recipe. It worked great. One, I ended up with 2 loaves instead of one. The crust is softer, more like store bread. And it tastes great!
I increased the honey and olive oil, increased the vital wheat gluten a little and increased the Kitchen Aid mixing time up to 8-10 minutes. I also changed the temperature and time spent baking. I'll try this recipe again next time and if it still works, I'll post it here.