Hi Betty. You can absolutely use our bread flour instead of our all-purpose flour in our yeast bread recipes. You may find you need to increase the liquid to obtain a workable dough—start by adding 1 tablespoon additional water for a recipe made with 3 to 4 cups (12 ¾ ounces to 17 ounces) flour. Or approach it from the opposite direction: reduce the amount of bread flour by 1 tablespoon for each cup used. If the dough seems very sticky, add some of that bread flour back during the kneading process.

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