Bread flour can give you a stronger dough and offer a bit more chew and sometimes a slightly higher rise. You can absolutely use our all purpose instead of our bread flour in our yeast bread recipes. You may find you need to decrease the liquid to obtain a workable dough—start by holding back 1/4 cup of the water for a recipe made with 3 to 4 cups (360 grams to 480 grams) flour. If your dough seems overly stiff add the water back 1 tablespoon at a time.
 

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