Bread Flour Versus All-Purpose Flour | Bread Machine Recipes (2024)

FAQs

Can I use all-purpose flour in my bread machine instead of bread flour? ›

Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.

Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.

If you make a bread dough with all-purpose flour, the gluten network won't be as strong because of the lower protein content; this means the dough won't be able to stretch as much to accommodate those bubbles, resulting in smaller bubbles and bread with a tighter crumb.

Lots of baking sites disagree about how to turn all-purpose flour into bread flour. Some people recommend adding just 1 teaspoon of vital wheat gluten per cup of all-purpose, while others recommend 1 to 3 tablespoons per recipe. I guess the variation depends on the baker's preferences and budget.

Nelstrops traditional wholemeal flour is the perfect whole grain flour to use in your bread machine. Whether you are looking to bake good bread or rolls, by hand or in a bread machine, this is a perfect choice.

The Very Best: Instant Yeast

Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.

Since bread flour has a higher protein content than all-purpose flour, it's able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough, flatbread, or sourdough.

All purpose flour has a lower protein content, resulting in lighter, shorter breads, which makes it an ideal flour for cookies, cakes and more. All purpose flour contains less gluten than bread flour. The higher content of gluten in bread flour makes it ideal for airy, chewy bread, rather than dense bread.

Bread flour contains larger amounts of gliadin and glutenin than all-purpose flour. Its recommend when preparing breads in a bread machine actions of a bread machine.

King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get—instead of those chemical bleaching agents—is flour from superior grains grown by farmers we trust.

Is bread flour good for cinnamon rolls? ›

Bread flour is a common choice when baking cinnamon rolls because it helps them to hold their shape. This not only creates beautifully swirled cinnamon rolls, it keeps them soft and pillowy after they have been baked.

All-purpose flour.

However bread flour also works well.

he reason bread flour is different is the higher protein content, which translates to more gluten if you work the dough more than necessary. This is a good thing for making bread, because gluten is what gives the bread rise and structure.

Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product. All-purpose flour can be used for bread but bread flour is always better if your goal is a “fluffier” bread.

The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light. It requires significant kneading to create a good gluten structure, which gives bread its chewy, airy texture when baked.

All you'll need is some all-purpose flour. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual.

"Bread machine bread flour" is the same thing as bread flour; both contain more gluten than all-purpose flour. If you don't have bread flour, you can make a substitution: 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets) to make 1 cup of bread flour.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Self-rising flour is a combination of salt, flour and a leavening agent. While not traditionally used in conjunction with bread machines, self-rising flour can be used as a substitute for bread flour.