Making bread with soft crust... and a couple of other questions

[Scootergrrrl]

Having newly purchased a lovely yellow KitchenAid, I've started making my own bread. It works quite well except
a) the crust is VERY hard and the DCs are not that keen (obviously, I force them to eat it anyway )
b) I'm not sure about the different types of yeast to use - I've got active dried and quick. I know if you use the active yeast you have to let it rise then punch it down but do you have to do this with the other type? I thought the two rises was supposed to improve the flavour so can I rise it twice with the fast yeast even though I don't have to?
c) Is it better if you let it have a longer, cooler rise than a fast, warm rise or doesn't it really matter?
Come on, you bread gurus. Help me!

Think putting a dish with water in the oven when you bake is supposed to help?

a) you can soften the crust by including a tablespoon or two of milk powder, or milk instead of water.
A longer slower bake also produces a softer crust.
However, crusts have almost disappeared in normal bread so it might be that it will still end up being harder than what they're used to.

b) you don't have to but can if you want for a better flavour, yes.

c) yes, longer cooler rise gives a better flavour and also possibly makes it more digestible.

A) a damp clean cloth over the bread when it comes out of the oven will make the crust softer
B) yes the to risings are for flavour and texture and you can rise the fast yeast stuff twice if you want
C)I'm not too sure but logically I would say for flavour to develop a longer rise is better.

Dust the top with flour before you bake for a softer crust (personally my dc like it crusty)
b & c - longer the better - i leave mine overnight. 2 rises are better for flavour but if you are using flavouring (garlic/herbs/stuff) then it won't matter.