Bread flour is a high-gluten flour, used to make breads chewy and make them rise well. Breads made with all-purpose flour instead of bread flour can turn out flatter than expected. Bread flour is also higher in protein than all-purpose flour, and it is that protein that affects the final texture of the bread. Bread flour can therefore not be used in place of all-purpose flour, as the result will be tough and chewy. All-purpose flour can be used in place of bread flour at a ratio of 1 cup and 1 tablespoon of all-purpose flour for every 1 cup of bread flour called for.
Identify the amount of bread flour called for in your recipe. Write this figure down.
Divide the amount of bread flour by 1 cup. For example, if the recipe calls for 3 1/2 cups of bread flour, and you divide this by 1 cup, your result will be 3.5.
Multiply the figure you arrived at in Step 2 by one tablespoon. If you arrived at 3.5, for example, your result will be 3.5 tablespoons.
Add together the amount of bread flour called for in the recipe and the amount arrived at in Step 3. In our example, you would add 3.5 cups and 3.5 tablespoons. This is the amount of all purpose flour you will have to use in place of bread flour in your recipe.
Follow the recipe as indicated. Where instructions call for bread flour, use the calculated amount of all-purpose flour instead.