This time, I started with a recipe that originally used 2/3 white flour and 1/3 whole wheat and just made it all white. Then I add flax seeds for a little texture and color (sorry - I couldn't help myself!). This time, I was very happy with the results!
Country White Bread with Flax
1 1/2 tsp. active yeast
1 1/4 warm (room temperature) water
1 1/2 Tbsp. sugar
3 cups high-gluten bread flour
1 cup unbleached all-purpose flour
1 tsp. salt
3 Tbsp. powdered nonfat milk
2 Tbsp. flax seeds
2 Tbsp. unsalted butter, at room temperature (soft)
Mix yeast, water and sugar together in a small bowl. Let sit about 10 minutes until frothy.
In a large bowl, mix bread flour, all-purpose flour, salt, powdered milk and flax seeds. Stir in yeast-water mixture. Then add butter. Mix until dough is even moist and starts to pull together.
Pour dough onto floured board. Knead for 10 minutes until smooth.
Place dough in an oiled bowl. Cover with plastic wrap and let rise 1.5-2 hours until dough is doubled in size.
Grease 8" x 4" loaf pan.
Place risen dough on a floured surface. Flatten into a rectangle about 10" long and 6" wide. Starting on the short side, roll into a log, pinch ends in with each roll. Place in greased loaf pan and let rise another hour to 1.5 hours until dough rises about 1/2"-1" above top of loaf pan.
Preheat oven to 350°F.
Place bread in preheated oven. Bake 30 minutes, then rotate the pan and bake another 20-25 minutes until bread is evenly browned and has an internal temperature of at least 190°F.
Remove from oven and let cool 10-20 minutes before removing from pan. Cool fully before slicing.