Need flour help

[Marg (CaymanDesigns)]

Just ran out of my bread flour and need to make a quick bread recipe tonight. I have pie/pastry flour. Is there anything I should adjust when using it in the recipe? Or should I not even try to use it?

Thanks,

[Heather Sullivan]

a "quick" bread or a "quick bread" recipe? What's its leavening agent, yeast or baking soda/baking powder? Is there kneading involved? If it is a traditional yeast-bread recipe with 10minutes of handkneading involved, I don't think the pie/pastry flour would have enough gluten in it. If you have any wheat gluten/vital gluten around I believe you could add a teaspoon or so to the flour to make it elastic.
If it's just a quickbread with baking powder/baking soda, I'd be tempted to say try it as is. Texture might be slightly different but it should still work.

[andypandy]

I would say that it shouldn't be done, you will get a very fine texture crumbly bread, that might not slice. And also when eating it the texture will dissolve on the tongue. I did this one time and ended up calling the flour company asking why my bread turned out this way, they were that I would have even tried it. I should add that they sent me vouchers for twenty pound bags of all purpose and bread flour


Reading the recipe that you would like to make, I would be tempted.... but then the melted butter or margarine I think would give that grainy dissovling texture to the palate..

But then still been a sweet loaf I might be tempted.

[Marg (CaymanDesigns)]

It is a "quick bread", in fact, I'd probably use this one...Scandinavian Almond Bread recipe #67915.

Thanks for the reply.

[Felix4067]

I don't know about that particular recipe, but every single time I've ever made a "quick bread", I've used all-purpose flour and it's come out just fine.