why does my bread fall apart and crumble?

I know a lady who grinds her own wheat berries and makes moist, soft, dense bread that holds together as if it's made from fine flour. She does not have a machine. I use a machine, but I set it on dough and bake it in a loaf pan. My bread has a really large crumb and falls apart, like it's dry. I have tried adding extra butter and baking it for less time...right now, 25 min. at 350 degrees.

How long do you bake your bread? does anyone else have a dry bread problem??