In general, bread flour should be used in making raised breads; it has a
higher gluten content and that is what makes for a well raised loaf.
All-purpose flour is often used in quick breads; but, there don't need to
rise like a yeast bread. Some folks do use all-purpose flour for raised
bread but fortify it with gluten (available in health food stores as Vital
Gluten).
In a message dated 11/27/99 6:47:26 AM Central Standard Time,
bread-bakers-errors@lists.best.com writes:
> From: "Phyllis Tesch" <patesch@execpc.com>
> Subject: using KitchenAid for Bread
> Date: Fri, 26 Nov 1999 16:07:02 -0600
>
>
> I have been lurking for months. It's a great group. But now I have a
> question.
>
> I recently bought a KA5ss (325 watts, 5 qt bowl) especially to make bread
> (the bread machine didn't handle the rye bread recipes I was anxious to
try).
>
>
> When I mentioned the KA to some friends, someone asked if I would stop
using
> bread flour. The thought was that bread flour is for bread machines and I
> should use regular all-purpose flour in the KA. It doesn't help that the
KA
> book that came with the machine has bread recipes with all-purpose flour.
> But the new KA book recipes are almost word for word the same as recipes in
> a much older book I have for an old KA 4c (1977).
>
> In the recent past I made bread in the cuisinart and (infrequently) by hand
> and always used bread flour.
>
> Any thoughts about bread flour vs all-purpose flour?
>