If a recipe for bread calls for bread flour is it all right 2 use all purpose flour?

Question

What is the difference

Answer 1

It is ok to use all purpose flour, bread flour is specifically made for making bread because of the gluten properties and it tends to produce a firmer or sturdier product depending on the type of bread you are making. I have used both in making yeast breads and I actually prefer using all-purpose. if you want to use all purpose just look for the same recipe via cookbook or allrecipes.com, I have had good results with all purpose. It's more important to me the temperature of the water and yeast.

Answer 2

you would have to use some type of yeast. I think bread flour has everything in it to make the dough rise. Try searching online for bread recipes food network is a great place to start

Answer 3

Bread flour (or strong flour) has a much higher gluten content.

Gluten is what makes the bread dough stretchy and elastic - and that helps it rise much higher.

So, yeah, you could use plain flour, but the bread will not rise so well and will be much 'heavier' and more compact than if you used bread flour.

Answer 4

wheat flour Includes: (from hardest to softest flours) durum wheat flour and semolina flour (typically used for making pastas), whole wheat flour and graham flour (typically mixed with all-purpose or bread flour to make bread or baked goods), bread flour (typically used for making yeast breads), all-purpose flour (can be used for breads and baked goods), pastry flour (typically used for pastries), and cake flour (typically used for cakes). Substitutions: See the all-purpose flour listing on link provided.

Good luck with your bread making, it is always so much fun and the smell of baking bread throughout the house is heavenly.

Answer 5

It is fine to use all purpose flour, but bread flour has more gluten.

Answer 6

wont rise right....bread flour is made to be "poofy" so bread is proper texture

Answer 7

I don't know what exactly the difference is but I do know the difference is substantial when it comes to getting the dough to rise properly. Do not substitute.