I am sure others have had this same problem and I want to share my solution.
I usually bake a large loaf which I eat a slice or two at a time, over two or three days. During this period the bread tends to dry out; or if I wrap it, the crust goes soft.
The other day my wife found some "Stretch to Fit Food Covers" at the supermarket. They are exactly like the shower caps one finds in hotel bathrooms made of a clear plastic wrap with elastic around the edge to fit over the head like a cap. Fit one just over the cut end of the loaf and your bread stays nice and fresh and crusty.