"Can I substitute all-purpose flour for bread flour?"
It's one of the most common questions people ask when making bread--especially beginners with a new bread machine.
Here are the facts...
All-purpose flour:
Bread flour:
Remember, the more protein in flour, the more gluten it contains.
So which flour is best? It depends. Ask yourself these questions.
Let's make it easy:
Just this morning, I tried substituting the flour in my Tangzhong dinner roll recipe as seen above. I wanted to maintain their soft and fluffy texture while adding whole grains.
I chose the best all-purpose flour I have with 11.7 percent protein, (almost like bread flour). Then I substituted one cup of whole wheat flour for a cup of all-purpose flour. This ratio of 240 grams of AP flour + 120 grams of whole wheat flour preserved the texture but gave me more fiber along with a mild wheat flavor. Score!! (These would be delicious for a holiday meal.)
Japanese Milk Bread Dinner Rolls |
I hope you find this helpful the next time you are considering a flour substitution. One thing for sure--when it comes to yeast bread, using a different flour than specified will change the final product, but it doesn't have to be bad if you make decisions based on knowledge.
Wishing all of you a Happy Easter and a Blessed Holiday. Thank you for your interest, kindness, and sharing.
With love and appreciation,
Paula
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