I just attempted homemade cinnamon raisin bread for the first time. It came out wonderfully, the bread is soft and fluffy. But the crust is a little too tough/hard. Any idea why/what I should do differently next time? I used mostly all-purpose flour with just a tad of bread flour (bc I was running low on the AP). Brushed the crust with egg wash and sprinkled with cinnamon sugar before baking. Baked about 40 minutes at 375.