Bake at 325F for 18-28 minutes depending on other factors. Do not broil. If
you stove is small and the bread surface is too close to the heat source the
crust can be very dry, try cover your bread entirely with a sheet of
aluminum after 10 minutes.
Remember for most bread (without a lot of butter/oil in it) you have to
allow moisture come back to the crust. That is, if you leave the bread cool
down and eat it while it is warm you will find a hard crust and an
especially soft center(which some westerners love but most east-asians
dislike).
To have bread that is evenly moisturized, all you need to do is store bread
in a sealed plastic bag, put it in a cool place or refrig, and wait for 24
hours before you cut it.
This process is similar to allowing juices redistribute after you cook beef
steak by covering it for 15 minutes. But it takes longer time for bread.
Sometimes when you go to the restaurant (and most retail bakeries) and they
serve soft bread just out of the oven. The way they bake the bread is like
re-heating a half-baked bread for a short period of time. So quick the crust
is not yet fully dry. So the results are not the same compared to you bake
bread from scratch.
And I can tell you a secret that most just-out-of-oven bread's crust is not
as soft as it looks in the photo. Some special method can cook soft bread
right out of the oven. But if you store the bread overnight they are almost
always much better.
Another minor factor to the softness is the temperature of the bread when
you eat it. If you store bread in the refrigerator, try to bring it back to
room temp or heat it up a bit before you eat it, that makes it softer.