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    You are in: Home / Community Forums / Breads & Baking / Need flour help
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    Need flour help

    Marg (CaymanDesigns)
    Sat May 07, 2005 4:42 pm Groupie
    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?

    Heather Sullivan
    Sat May 07, 2005 6:06 pm Groupie
    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.
    Sat May 07, 2005 6:36 pm Groupie
    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 icon_eek.gif that I would have even tried it. icon_cry.gif I should add that they sent me vouchers for twenty pound bags of all purpose and bread flour icon_wink.gif

    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. icon_twisted.gif

    Last edited by andypandy on Sat May 07, 2005 6:41 pm, edited 2 times in total
    Marg (CaymanDesigns)
    Sat May 07, 2005 6:38 pm Groupie
    It is a "quick bread", in fact, I'd probably use this one...Scandinavian Almond Bread recipe #67915.

    Thanks for the reply.
    Sat May 07, 2005 7:36 pm Groupie
    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.
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