Adding some oil makes the crust softer, sugar makes it brown more. Depending on your flour, extra gluten helps the structure form. Some flour has enough gluten already, the local wheat that I can get here does not.
I have been baking our own bread for several years now and all I use is flour yeast salt & water no kneading thats it. my dough passes the panetest everytime
Do you have a recipe for this. I have heard of no knead bread but never seen a recipe for it. I have made bread since I was a child but with arthritus I can't knead it any more so I use a bread machine.