Are bread flour and all purpose flour interchangeable in a bread recipe? Any adjustments that need to be made?

Answer 1

As someone else mentioned, bread flour is higher in protein and therefore higher in gluten which is what you are developing when you knead dough. If you are using a bread machine, you may need to let it process the dough longer to develop the gluten - if you are kneading by hand, you will have to knead it until it is "smooth and elastic" - which will take a bit longer than it would with bread flour.

So generally use bread flour for yeast breads, all purpose flour for quick breads and pie crust and cake flour (the least protein and finest ground) for cakes.

Answer 2

Bread flour has a higher protein content than all purpose thus, the bread flour is higher in glutens. The gluten is what gives bread it's structure or elasticity. When the yeast gives off its gasses, these gasses are trapped within the flour. The elastic structure of the wet flour expand with the force of the released gasses. This is what makes the holes in bread and results in the Rising (or proofing) process. Either flour will work. Bread flour will be just a little better for the bread structure.

Answer 3

There are three basic types of flour. The first makes a more soft and smooth bread, and is called bread flower. At the other end of the spectrum, Cake baking flower makes a slightly drier and more crumbly cake batter. All purpose flour is a compromise of the two which is suitable for either. The main difference is the corseness of the powdered wheat and the moisture content.

Answer 4

Yes, I have been using them interchangabley for years. The only thing you will find is that the all purpose flower makes the bread a little bit heavier.

Answer 5

No they are not. Consult your bread machine manual.

Answer 6

Either is fine.