Hi Colleen. We use all-purpose flour in this bread because we want it to have a nice, soft, tender interior without a thick, crunchy crust. Bread flour is great for really chewy loaves, but for anything soft we prefer all-purpose. We wouldn't recommend freezing this or any yeasted loaf before it's been baked if you can help it as it kills the yeast and results in a very dense loaf. Instead, you can bake the loaf all the way, let it cool, wrap it well in plastic wrap, and freeze it for up to 3 months. When you're ready to enjoy, let it thaw on the counter overnight still wrapped in plastic. Just before serving, remove the plastic, wrap it in tin foil, and bake it for about 10 minutes at 350°F. It'll be warm and ready in no time! Annabelle@KAF

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