All Purpose Flour

Last night on the way home from work I decided to stop at Target and get some all purpose flour so I can make banana nut bread. My bananas were starting to turn black and that's the perfect time to make banana nut bread so I knew I had to make it in the next couple days. When I got to the baking section of Target I stood there looking at the flour. Do you know that there are a lot of different kinds of flour? There are unbleached, bleached, plain, self-rising and enriched flour. Then on top of that you have hundreds (not really but it seems that way) of different types of flour like acorn, almond, brown rice, buckwheat, coconut, corn, maida, peanut, potato, rice, rye, and the list goes on. Luckily, I knew what I was looking for and that was all purpose flour since I was making bread but then in front of me was unbleached and bleached all purpose flour. Now, I'm asking myself what is the difference between the two. I stood there for about 5-10  minutes going back in forth on which one do I get. You know I can't make a decision for nothing and picking out flour is no exception. So finally I got my trusty iPhone out and Googled unbleached and bleached all purpose flour. Basically what I came up with is that chemicals like benzoyl peroxide or chlorine gas, which are bleaching/maturing agents, are treated to unbleached flour to make it bleached so it's a pretty white. Bakers normally use the bleached flour so their pastries look nice. I couldn't remember which I had at home and I knew whichever one I grabbed wasn't going to be the right one. Sure enough when I got my flour container out tonight to make the bread it wasn't the one I bought. I hope you can mix the two together. What kind and type of flour do you use and why?

banana nut bread using unbleached all purpose flour