I'm out of bread flour, will all-purpose do in a pinch for making bread?

Answer 1

My old cookbook says, in that case, to just use two tablespoons less flour.

Answer 2

yes, all purpose has both kinds of white flour in it. I do all the time. itjustdoesn't rise as well. perhaps add a little more yeast than the recipe calls for

Answer 3

It is ALL-purpose. I like beer bread. You should try it. Super fast and you don't have to deal with all that "waiting around for the dough to rise" nonesense. And it's really, really good.

Answer 4

Yes. The result may be different from what you usually get, but it will work. Even corn flour works, if bad comes to worse... :)

Answer 5

All purpose will do...all purpose is just what it says however you may need to use a little more than normal, being as how it isn't self rising

Answer 6

Why not. But the flavor might change a bit.
I Corinthians 13;8a, Love never fails!!!!!

Answer 7

Yeah , AP will work, your bread won't be as chewy but it will work.

Answer 8

It will work, but not as well.

Answer 9

yes, just sift to achieve the right measurements.

Answer 10

yes ,it will work heres some bread recipies for you as well>
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Banana Nut Bread with Buttermilk

Serving Size: 12

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ ------------------------------...
3/4 cup butter or margarine
1 1/2 cups granulated white sugar
1 1/2 cups mashed bananas (3 medium bananas)
2 eggs -- well beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
OR
1/2 cup milk -- soured
AND
1 teaspoon vinegar
3/4 cup chopped walnuts

Preheat oven to 325?F. Cream butter and sugar together thoroughly.

Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt
together. Add to banana mixture, alternating with buttermilk and mixing
thoroughly after each addition. Add nuts and gently mix. Pour batter into
greased and floured loaf pan. Bake for 1 1/4 hours, or until done.


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Outback Bread

3 pk dry yeast
1/2 c warm water
1 tb sugar
1 c warm water
1/2 c dark molasses
1 tb salt
2 tb oil
2 c rye flour
2 1/2-3cups all-purpose flour

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.


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* Exported from MasterCook *
Outback Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method

3 pk dry yeast
1/2 c warm water
1 tb sugar
1 c warm water
1/2 c dark molasses
1 tb salt
2 tb oil
2 c rye flour
2 1/2 -3cups all-purpose flour

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6
minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup
warm water with molasses, salt, oil and rye flour. Beat to smooth
batter. Then work in all-purpose flour till dough is smooth and no
longer sticky, very pliable and elastic. Knead a few minutes. Let rise
till doubled in greased bowl. Punch down. Shape into 2 large round
loaves placed a few inches apart on greased and cornmeal dusted cookie
sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal,
with the dough, dividing it evenly between these little pans. Either
way let loaves rise till doubled in warm place. Bake large loaves
375~ about 30 minutes or till crust makes hollow sound when tapped
with knuckles. For tiny loaves place pans on dry ungreased cookie
sheets, a few inches apart. When doubled in size, bake at 375~ for 20
minutes or till crust makes that hollow sound when tapped. Bread
freezes beautifully.
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Black Angus Garlic Cheese Bread

1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.

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Howard Johnson's Boston Brown Bread
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt.
Stir in molasses and buttermilk. Turn into mold and cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf

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King's Hawaiian Bread
6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 tsp ginger
1 tsp vanilla
2 pkg. yeast
1 stick margarine
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted
margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture
and stir until well mixed. Sprinkle in yeast, 1 package at a time,
mixing well. Gradually add other 3 cups flour. Batter will be hard
to mix with spoon. You may have to use your hand. Make sure it's mixed
well. Leave batter in bowl and cover with cloth and place in warm place.
Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
Knead about 10 times. Divide into 3 equal parts and place in well
greased round cake pans. Cover and place in warm place and let rise
about 1 hour. Bake at 350 degrees 25 to 30 minutes.

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Outback Steakhouse Honey Wheat Bushman Bread
Dough:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
Cornmeal for dusting
If using a bread machine, add all of the ingredients for the dough
in the exact order listed into the pan of your machine. Set it on
"knead" and when the machine begins to mix the dough, combine the
food coloring with 1/4 cup of water and drizzle it into the mixture as
it combines. After the dough is created let it rest to rise for an
hour or so. Then remove it from the pan and go to step #3.
If you are not using a bread machine, combine the flours, cocoa, sugar,
coffee and salt in large bowl. Make a depression or "well" in the
middle of the dry mixture. Pour the warm water into this "well,"
then add the butter, honey and yeast. Combine the food coloring
drops with 1/4 cup of water and add that to the "well." Slowly mix
the ingredients with a spoon, drawing the dry ingredients into
the wet. When you can handle the dough, begin to combine it by hand,
kneading the dough thoroughly for at least ten minutes, until it is
very smooth and has a consistent color. Set the dough into a covered
bowl in a warm place for an hour, to allow it to rise.
When the dough has risen to about double in size, punch it down and
divide it into 8 even portions (divide dough in half, divide those
halves in half, and then once more). Form the portions into tubular
shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
entire surface of the loaves with cornmeal and place them on a cookie
sheet, or two. Cover the cookie sheet(s) with plastic wrap and let
the dough rise once more for another hour in a warm location.
Preheat the oven to 350 degrees. Uncover the dough and bake it for
20-24 minutes in the hot oven. Loaves should begin to darken slightly
on top when done. Serve warm with a sharp bread knife and butter
on the side. If you want whipped butter, like you get at the
restaurant, just use an electric mixer on high speed to whip
some butter until it's fluffy.
Makes 8 small loaves.
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Outback Steakhouse® Honey Wheat Bushman Bread®
Source: Todd Wilbur

Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast

Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

cornmeal for dusting

If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves.

Tidbits: It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that with 1/4 cup of water in place of the food coloring formula described in the recipe.