Post # 1
Okay so I know a lot about cooking, but I’m new to the world of bread machines (we just got one for our wedding). So far I’ve been successful just using my whole grain white all purpose flour, but I’ve only made dough (pizza and pretzel, both awesome). Now I want to just make a simple loaf of bread, but all of the recipes specify bread flour. Anyone ever sub all purpose instead? Did it work out??
Post # 3
You can use all purpose flour. Bread flour is just finer and I think it contains more gluten. This might explain more about it: http://allrecipes.com/howto/all-about-flour/
I have successfully used all-purpose flour as a substitution for bread flour in the past. They yield different consistencies but they both work. I would check your grocery store next time you’re there – most of them carry bread flour.
Post # 4
I wonder if bread flour is anything like cake flour? For cake flour you can substitue all purpose by sifting before measuring and then removing 3tbsp for every cup called for in the recipe.
Post # 5
No, it’s not. I wouldn’t use cake flour instead of bread flour. The details are in that article. I don’t think your bread will rise, unless you add gluten back into it. http://www.joyofbaking.com/flour.html
Post # 6
I just use unbleached flour and my bread always comes out fine!