Like we tried to emphasize in this post, bread flour has more gluten-forming protein than all-purpose flour does. If you choose to use it in recipes, your final product will be chewier and crispier rather than soft and tender. Typically, bakers want their quick breads and muffins to be delicate and moist, so bread flour isn't the best choice in these cases. However, if you're in a pinch it will probably turn out just fine if you're careful not to mix the batter too much. Kye@KAF

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