Bread Flour?

Posted on: Fri, 09/03/2004 - 3:21pm
Faithfullyhis7's picture
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Joined: 07/25/2004 - 09:00

I just got a new bread machine, and I was thinking about baking some white bread and French bread. These recipes call for Bread Flour? I have a PA. Does anyone here use Bread Flour and what brand? or can I just use regular flour?

Posted on: Fri, 09/03/2004 - 3:36pm
California Mom's picture
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Joined: 07/14/2000 - 09:00

We use Gold Medal bread flour with no problems for my pa and tna dd.
HTH,
[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

Posted on: Sat, 09/04/2004 - 12:20am
anonymous's picture
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Joined: 05/28/2009 - 16:42

I use King Arthur and have used it for the past three years exclusively. Customer service has never told me not to use it, although it seems others have gotten conflicting reports. My cupboard is always stocked with KA wheat, bread, and all-purpose flour. If I ever run out of all-purpose I'll use the bread. The bread flour will rise higher (or so I've read).
Personally, I don't think it matters that much if you use all-purpose over bread.

Posted on: Tue, 09/14/2004 - 7:19am
Shaylynsmom's picture
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Joined: 01/17/2004 - 09:00

I use Gold Medal Bread Flour, it does seems to make a difference in the rising of the bread, at least here at 7000 feet it does.
------------------
Alicia, mom to:
Edward-21 years- sulfa drugs
Cody-9 years- grass,tree,weeds,mold,mosquito
Shaylyn-4 years-PA/TNA,all legumes,all peas,egg,dog,cat,molds,weeds, Amoxicillian,Zithromax,Asthma

Posted on: Sun, 10/31/2004 - 1:00am
nancydrew's picture
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Joined: 10/16/2004 - 09:00

I tried hogston mills bread flour it worked great

Posted on: Sun, 10/31/2004 - 3:47pm
krasota's picture
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Joined: 04/24/2000 - 09:00

Bread flour is made from hard wheat and contains more gluten than regular all-purpose flour. It is sometimes called strong flour. When I could still have wheat/gluten, I added two tsp of pure gluten (vital wheat gluten) per cup of all purpose flour.
ygg

Posted on: Sun, 10/31/2004 - 10:41pm
Donni's picture
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Joined: 11/06/2000 - 09:00

In a bread machine, I've never had much luck with all purpose flour, even adding gluten. Thus, I stick with bread flour for the basic white flour. I will use other flours (whole wheat, rye, etc.) and definitely add the gluten.
An exception--pizza dough tends to be much better with all purpose flour, without adding gluten.

Posted on: Mon, 11/01/2004 - 12:00am
Anonymous's picture
Anonymous (not verified)

Canadian regular flour works fine.
[i]I'm not trying to be difficult here, just figured if some Canadian buys a bread-machine and reads this thread they may feel they need to buy the more expensive bread flour, when in reality, they don't have to[/i]

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