Grease it AFTER it comes out of the oven. Also you could try putting it to bake on a lower shelf in the oven-- which is hotter at the top where the top of the loaf is, so that it is overbaking while the rest of the loaf is still getting done. A less-full pan might help as well, giving the middle time to cook before the top toasts.
Cut more gently and wait until it is all REALY cool, and be sure you have a good serrated bread knife, and it should cut no matter how crusty it is. And yes, I have cut them from the side for just this problem.