There are commercial "dough enhancers" you can buy which do a lot of things to
your homemade bread to help improve texture. But my favorite - which I do to
improve keeping quality but which also makes a lovely light bread - is simply
add a crushed Vitamin C tablet to my dough. Try it - you should be amazed at
the results. I crush one generic store brand Vit C tablet, anywhere from 250 to
500 mg, with the back of my teaspoon and toss it into the flour. 500 mg would
be enough for a 2 pound loaf or use half and save the rest for a smaller loaf -
or use more if you're making a really dense whole grain bread. Experiment with
your flour and see what you think. Easy, inexpensive, and you're not adding
anything weird or unknown to your bread.