Bread-Bakers v096.n063.16

I have made the specialty breads for Northwest Baking Specialties sold at
Sam's Club.  They come out absolutely wonderful.  Good rise, good taste, etc.
 But when I make the same bread from recipes in a book, I get a very dense,
heavy, medium rise bread.  What do I need to add to create the light, breads
from the boxes?  Is there some kind of enhancer?  I have tried adding extra
gluten, but I see no change in texture.

TIA

Pat in Colorado