Congrats, knight! Looks perfect to me ... and the reason the loaf is small is because of the amount of flour and the size of your pan - looks like a standard 1-pound loaf to me.
As for milk in a bread recipe - it adds tenderness to the crumb and helps retard staling. The recipe I've been using for the past 10-years or so also includes a mix of water and milk.
Originally Posted by knight76
But what about the taste affect of using different flours.
With the loaf I cooked earlier using AP flour it had a sort of scone like taste to it. How would using bread flour change the taste?
I am not sure what bread tastes like in other countries but in Aus it does not taste scone like. I would like to learn to make the bread to be more commercial tasting so my fam will eat it more readily. I quite enjoyed the taste though.
Different flours will have both different texture qualities and flavors. Here in the US - AP flour is a blend of hard and soft wheats - bread flour is just a hard wheat.
Of course, flavor is also going to be affected by the recipe. The recipe I've been using to make a couple of 1-lb loaves each week is a blend of bread (4-cups) and whole wheat (3-cups) ... and a mix of milk and water, butter, honey in place of most of the sugar, etc. I made this almost every week for about 10 years, but haven't made it in about a year after I moved - and I'm not sure which box in the garage the recipe is in ... but it took me about a year of tweaking to get it to taste like a loaf of "Mrs Baird's Honey-Butter Wheat Bread" (our primary local bread bakery).
Try the recipe again using bread flour - don't change anything else. See what you think about it.