Good question, Elaine. We find that the lower protein content of All-Purpose Flour makes for a slightly more tender loaf, which is what we're after in this case. If you prefer to use Bread Flour, feel free to do so, knowing that your bread will be just a little bit chewier (higher protein content means more gluten development and more structure to your final product). If the dough feels dry, feel empowered to add more liquid to compensate for the higher absorption rate of Bread Flour. To learn more about how these two flours compare side by side, please visit our blog post on this topic. Mollie@KAF

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