HI Maureen! Using bread flour in a recipe like this is just fine! Since bread flour is slightly higher in protein than AP flour, you may find the need to add a touch more liquid to the dough since it can absorb a bit more liquid. You may not notice it when doing a 50/50 blend, but if the dough looks a bit stiff or dry, simply drizzle in a teaspoon of water at a time until that dough reaches the proper consistency . It should be very smooth, soft, shiny, and elastic. Happy Baking!

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