Freshly baked Bread

The last couple of weeks I have tried a couple of different basic bread recipes. I found a recipe I found works for our family as it makes 4 loaves at once time and the dough is manageable for me to work with. My first batch I made I used 3/4 all purpose flour and 1/4 whole wheat flour. The second batch I used "bread flour" which is about 75% more expensive. The third batch I used 100% all purpose flour. The fist batch was heavy but tasted the best. The second batch had the best texture. The 3rd batch looked the best overall, sliced easily but the taste was just not the best.

I am going to try using 75% bread flour and 25% whole wheat flour to come up with what I think will be the best flavored bread at home with a nice texture.

I have been contemplating purchasing a grinder to make my own wheat flour at home. I attend a conference each May where the grinder is at a discount and I would not have to pay shipping. Most likely I will be waiting until May. Until then, grocerystore flour will have to do.