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"Can I substitute all-purpose flour for bread flour?"
It's one of the most common questions people ask when making bread--especially beginners with a new bread machine.
Here are the facts...
All-purpose flour:
Bread flour:
Remember, the more protein in flour, the more gluten it contains.
So which flour is best? It depends. Ask yourself these questions.
Let's make it easy:
Just this morning, I tried substituting the flour in my Tangzhong dinner roll recipe as seen above. I wanted to maintain their soft and fluffy texture while adding whole grains.
I chose the best all-purpose flour I have with 11.7 percent protein, (almost like bread flour). Then I substituted one cup of whole wheat flour for a cup of all-purpose flour. This ratio of 240 grams of AP flour + 120 grams of whole wheat flour preserved the texture but gave me more fiber along with a mild wheat flavor. Score!! (These would be delicious for a holiday meal.)
Japanese Milk Bread Dinner Rolls |
I hope you find this helpful the next time you are considering a flour substitution. One thing for sure--when it comes to yeast bread, using a different flour than specified will change the final product, but it doesn't have to be bad if you make decisions based on knowledge.
Wishing all of you a Happy Easter and a Blessed Holiday. Thank you for your interest, kindness, and sharing.
With love and appreciation,
Paula
Check out my previous posts and popular items below. If you haven't already, sign up for my newsletter!
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