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What is the difference? I notice on the bread machine recipes it calls for bread flour? Do I have to use it?
 

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Bread flour contains a higher gluten (protein) content. This gives the bread that structured texture that holds the air bubbles. Certain species of wheat contain a higher gluten percentage and are used for bread flour.

All purpose has a moderate amount of gluten in it so it can be used for bread or cakes.

Cake and Pastry flour has a lower percentage of gluten in it. Cakes are lighter because of it.

Wheat gluten can be purchased separately and added to all purpose if you wish to make a more structured dough.

http://www.nyx.net/~dgreenw/whatistheproteinorglutenco.html

I do not know if you can substitute all purpose for bread flour.
 

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Sometimes I use AP flour, sometimes bread flour. Just depends on what store I go to, not all stores carry bread flour. I really don't notice a difference in the texture of my bread.
 

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I always use all purpose flour instead of bread flour.
 
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