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    You are in: Home / Community Forums / Breads & Baking / Silly question about bread making,,
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    Silly question about bread making,,

    Chef shapeweaver ©
    Sun Mar 06, 2005 8:25 am Groupie
    i've never tried to make bread before and
    i just purchased a bread maker.and, i was
    looking through the recipes that came with it.
    could i use all-purpose with some or should i
    just use the bread flour that is called for in the
    recipes? tyia.
    Heather Sullivan
    Sun Mar 06, 2005 11:33 am Groupie
    You'll have better results following the recipe and using bread flour. The bread flour has more gluten/protein in it which helps make the dough stretchy and holds the little bubbles (which the yeast make) better than the lower gluten all-purpose flour.
    Donna M.
    Sun Mar 06, 2005 4:46 pm
    Forum Host
    If you don't have any bread flour on hand, don't let that stop you from baking a loaf. I have made many a loaf with all purpose flour that turned out fantastic. The bread will turn out a little softer and finer-grained. All-purpose flour is actually better for dinner rolls.

    Make a loaf of each, using the same recipe, and see the difference first hand. French bread and other 'crusty' breads definitely are better with bread flour.
    Sun Mar 06, 2005 4:56 pm Groupie
    One thing good about bread making is that experiments are inexpensive. try it and see.
    Sun Mar 06, 2005 5:10 pm Groupie
    MEAN CHEF wrote:
    One thing good about bread making is that experiments are inexpensive. try it and see.

    and almost always edible!
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