Need some Bread-maker help please?

[KatyMac]

i normally make quick bread but I wanted to try a longer loaf

It's nice (nicer I think than my quick loaf) but it has a browner crust than I like, and is a bit chewy

So can I adjust it - & if so how?

TIA

adding milk powder (up to2 tbsps are fine for an ordinary medium loaf) )can improve the texture (softer less chewy) and "lighten" it a bit. Also try experimenting with the fat content of your bread. Extra olive oil can dramatically change the nature of the bread - making it more chewy and springy so maybe a little less fat might help? I actually like the chewy stuff so add a good extra dollop of olive oil and handful of chopped olives.
I thought the salt helped regulate the rise and growth of the yeast - not too little and not too much, the sugar content can brown the top but also too much can make the texture more open as the yeast can grow faster leaving bigger air pockets. On my machine I can select the browning of the crust - are you sure there is not that function on the machine? Alternatively, lift the bread out of the bread machine 10 mins early, turn out and leave on a rack (to avoid a soggy bottom lol). This might stop the extra browning and should still be cooking inside for the 10 mins out on the top. Just don?t cut into for a while until cooled.

No browning adjuster

So maybe less sugar

Or cook less

Or actually I'm starting to remember I used to do the large loaf on the small loaf setting because of brown-ness (gosh that was 3yrs+ ago)

We use olive oil & when we ran out the other day the load was decidedly "stodgier", never thought it made much difference before!

I use olive oil & milk actually rather than milk powder

Left the milk out
Put less salt in

It over-flowed the pan

I think I'm changing too many variables