I assume you're trying to extend shelf life for a couple of days, not weeks.
One possibility is dough enhancers, many of which improve shelf life.
Most can be very easily incorporated into an existing bread machine recipe.
There are a variety of possibilities , and you can also buy commercially available dough enhancers that combine various helpful additives for you.
I'd personally buy a dough enhancer formulation first, see if it made a difference in how my spouse liked the results, and then start experimenting with other (less expensive!)
additives such as lecithin, gluten, powdered ginger, potato flakes, buttermilk, or more.
Searching for "dough enhancer recipe" brings up lot of suggestions which I can't personally vouch for, so I won't include one here :) Changing the storage method can also help improve the longevity of a loaf.
This is covered in another question ; suggestions include covering the cut end (moisture escapes more easily there than from the crust), and pre-slicing and freezing the portion
you know you won't get to.
cooking.stackexchange.com/users/17272/Erica
Leaving the bread out uncovered overnight is likely one of the larger issues with staling.
All bread will start to stale immediately after it's come out of the oven -- commercial bread simply has other ingredients to help slow this effect.
(and I know we've had a question on this topic)
They also package the bread in plastic to hold moisture near the loaf to slow the staling.
You might want to consider how you're storing it .
If you're in a dry area where bread stales (rather than going moldy), consider getting a bread box , or bagging the bread before you leave it out overnight.
At the very least, wrap it loosely or place in a paper bag to allow steam to continue to escape, but still keep moisture near the loaf.
And before you throw the bread to the birds, you can either revive it by placing it a damp paper bag in a medium low oven, or make it into any number of things: french toast bread pudding / strata Panzanella salad fondue stuffing / dressing panade for meatballs or meatloaf bread crumbs
cooking.stackexchange.com/users/67/Joe
Do you use any fats in your mix?
On this page there is the suggestion that adding some fat -- say, 50g of butter or oil -- can extend shelf life.
Fats (butter, oils, milk, eggs).
Fats enrich and flavor the bread.
They also soften the dough and preserve it: whereas a fat-free loaf of bread like a French bread goes stale after only a few hours, a loaf of bread with a small amount of olive oil or butter (like a sandwich bread) retains moisture and will stay fresh longer.
Fats increase the bulk of your bread.
Rarely do you get the kind of large, irregular holes inside an enriched bread as you do in a fat-free bread.
cooking.stackexchange.com/users/34545/Steve Cooper
A few options: Add a bit (or a bit more) sugar to the dough.
Use a sourdough starter instead of yeast.
The ideas in Sourdough in Bread Maker? might be helpful.
Add lupin flour, as mentioned in
"Why add lupin flour to white bread?" Store in a paper bag.
If you're not using a breadmaker, leaving the dough overnight to have the yeast really do their job would also help.
cooking.stackexchange.com/users/42169/Marc Luxen
I would like to share some tips for crispy bread and keep it for a long time Letting a few slices of sliced apples or a few slices of potatoes together with a loaf of bread will help keep the bread longer than usual.
To get inside a plastic bag containing one to two stems of vegetables, tighten the mouth of the bag.
To do this, 2 to 3 days of preserved bread is still delicious.
Pack the bread in a covered nylon bag and put it in the freezer of the refrigerator.
Keeping this way can leave bread all month long.
Want to save bread for a long time but still soft, should use oil paper or nylon bag, tightly packed inside to have a lump of sugar and then to cool.
cooking.stackexchange.com/users/57230/Emily
I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop brought bread that is 2 days old. This leads to the birds in our garden getting fat!  Is there a way to make (or keep) the bread so it is perceived by my wife to be fresh so we can use it on a 2nd day?
Breadmaker bread not remaining fresh long enough
cooking.stackexchange.com
<baking><bread><storage-lifetime>
cooking.stackexchange.com/questions/65679
cooking.stackexchange.com/users/1482/Ian
Commercial bread generally has dough enhancers and preservatives to improve shelf life, but even adding oil or sugar to the dough will help. Homemade bread will turn stale quicker if it is left uncovered, so place the bread in a paper bag or bread box to allow some steam to escape without the bread drying out. A few slices of apple or potato left with the bread will also extend its life. You can also put it in the fridge or freezer for longer storage. Bread goes stale quickly if it is fat-free and does not contain dough enhancers. Adding sugar, fat or using sourdough are ways of making a loaf that will last longer. Moreover, the way bread is stored is important in keeping it fresh. Plastic wrap, bread boxes and storing with apple slices are ways of ensuring freshness for longer.
Dough enhancers are available to make bread stay fresh longer. Storing is very important in keeping bread fresh. Some option include putting it in plastic, storing it with slices of apple and keeping it in a box. Bread that contains some fat lasts longer than bread that does not. You can also add some sugar, or use a sourdough starter instead of yeast. Leave the dough overnight to rise well.