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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
    Food.com 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
    Food.com 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.
    MEAN CHEF
    Sun Mar 06, 2005 4:56 pm
    Food.com Groupie
    One thing good about bread making is that experiments are inexpensive. try it and see.
    PCrocker
    Sun Mar 06, 2005 5:10 pm
    Food.com 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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