Bread Flour vs. All Purpose Flour?

Bread Flour has a higher gluten content than an all-purpose flour. The gluten has an increase of the elasticity and gives the yeast something to grow on. That is why bread flour gives the finished product more of a dense and chewier texture.

All-Purpose flour usually has stabilizers and preservatives added.

I use Bread Flour all the time for tea breads like Banana Bread or even Chocolate Ganache Tea Bread.. a decadent sucker if ever there was one!

The texture will have more sponge to it, but not enough to make it weird or anything. Actually, many bakers prefer using bread flour for that reason!

King Arthur has a website and see what they might say on the subject, but I use King Arthur all the time and love it. I think you will be safe using either or even a combination of flours.

I like my tea breads spongy enough to stand up to cream cheese or flavored butter spreads!

Try making a date nut bread or a chocolate date nut bread with your bread flour.. incredibly good!

There are many kinds of flour, bread and all purpose (A.P.) among them. There is also cake flour, self-rising flour (which contains salt and baking powder, but no yeast), various flours made from grains other than wheat (rye, oat, rice etc.), and also whole wheat. A.P. flour does NOT contain yeast, and most cake recipes do not require yeast.

Bread flour has a higher protein content that causes more gluten to form and thus provide stability for the dough to rise and hold its shape while it bakes. It also makes the bread chewy and generally tougher, a quality you do not want in cinnamon bread and banana bread. A.P. flour would be a better bet for those "breads", because with its lower protein content it will provide a more tender chew. Because banana bread contains baking powder (leavening) it does not require the extra protein to make it stay risen. Cinnamon rolls contain yeast, as does regular bread, but you are not looking for a chewy texture in the cinnamon bread.

There are two kinds of flour, one is plain flour which need another agent, All purpose flour already contains yeast which causes the cake or bread rise. I hope this helps. Rita V

its a bit strong for biscuits/cookies really. they may rise. you'll get very big cookies!