Baking – After baking, bread coated with shiny residue

When oil gets overheated, it turns into a polymer that is insoluble in water, even with soap.

The best way to clean this up is with Barkeeper's Friend, Bon Ami, or a similar solvent (I think they're all alkaline-based solvents). It's non-abrasive, and safe to use on almost all cookware without leaving marks.

Edit: To help prevent this from happening in the future, use a paper towel to wipe off any excess baking spray on the edges of the baking dish that won't be covered by food.

You can't bake bread to end up without crust, as it will always require high temperatures that will toast the outside (to varying degrees) without just dessicating the entire lump of dough.

For pure crustless bread, I would try to make something like a giant steamed dumpling. There are a few examples (courtesy Jefromi and Jay's comments, respectively) of this in Chinese cooking: baozi, a filled dumpling using yeast dough; or the larger mantou, similar but without filling.

When steaming dough it will retain much more (nearly all) water, so a drier dough would be in order. Generally in most bread-baking, the goal as Julio mentions is to get the inside to 200-210 °F, and by using steam at ~212 °F, you will get virtually no browning.

That said, crust can vary wildly, from very soft to very hard. The softer crust breads I bake are usually done in pans at lower temperatures (325-375 °F) and often contain milk, eggs and or fat. The more "crusty" breads are usually baked quickly at hot temperatures (>450 °F), but if done lower and slower it will change the crust significantly.