How can we make soft feather like breads?? Like at the stores?

The recipe you use makes a big difference. Try experimenting with different bread recipes until you find one you like.

Kneading properly also affects the texture of the bread. If you don't knead the dough enough, the gluten will not fully develop and the bread may be dense. If you are using a recipe with whole wheat flour in it, the bread will naturally be more dense than if made with white flour.

Make sure the yeast you are using is still active. If the yeast is too old, it will not produce sufficient carbon dioxide and the bread will not rise enough. Is mom proofing the yeast on the counter before adding it to the dough?

The last time I made bread (Saturday), I let it rise for one hour the first time, 40 minutes the second time, and then formed it and placed it in the loaf pans and let it rise a third time for about half an hour. It was the tallest and fluffiest bread I have ever made. I think the third rise helped a lot. If you don't want to let it rise a third time, at least don't rush the first and second rise. Letting the dough rise a little longer than the recipe calls for will not hurt the final bread.

Good luck!