Hi Lucy, I think it would be fine to substitute bread flour for the all-purpose flour in this recipe. Since bread flour has a higher protein content it will develop a little more gluten and give you a slightly chewier, less tender result. I wouldn't worry about them being tough though, as bread flour is certainly suitable for this type of recipe. The bread flour will also absorb more liquid than the all-purpose flour, so you'll probably need to add an extra tablespoon liquid per each cup of bread flour substituted. Barb@KAF

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