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Old 03-30-2008, 03:47 PM   #1
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AP flour instead of Bread flour?

I could have sworn I still had a five lb bag of bread flour in the cupboard.....

I'm making a loaf of white bread in my bread machine. The recipe calls for 4c. I've got almost 3. Can I finish it off with AP flour? Should I add something to it? I do not have gluten on hand (don't even know if you can buy it, but I think I read that that is what the main difference in flours is?)

I can't even downsize the loaf because I already started mixing things

What do you think?
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Old 03-30-2008, 03:56 PM   #2
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I would say go for it. It may not rise quites as much and crumble more easily.
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Old 03-30-2008, 04:01 PM   #3
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Will do.

Thanks
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Old 03-30-2008, 04:06 PM   #4
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I use AP in my breadmaker all the time. No biggie, no need to add anything either.
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Old 03-30-2008, 04:18 PM   #5
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That's good to read, too, Alix. Thank you.
For some reason I was under the impression you had to use bread flour.
I doubt I'll even know the difference, but you never know. I could tell the difference when I substituted the scalded milk for dry milk.... That's a bit more drastic though.
I just hate to waste three hours on something that's not going to come out right Especially because I need the bread for meatloaf sandwiches tomorrow!
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Old 03-30-2008, 04:22 PM   #6
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I'm not SURE but I think the only thing that might happen is your loaf will be a bit denser. With only a 1/2 cup or 1 cup in there though I don't think it will matter a bit.
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Old 03-30-2008, 04:39 PM   #7
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You may need a spoonful or two fo extra AP flour to equal the bread flour. Higher protein (bread) flours absorb more liquid per measure than AP flour.
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Old 03-30-2008, 04:47 PM   #8
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This was the easiest the bread machine incorporated everything. Usually I'm spending a lot more time helping it out by scraping the sides with a spatula. Probably because I let it sit a short time before continuing on though.
I hope it doesn't come out too dense.... I noticed the other day that it can be a little dense and dry when making a simple sandwich (egg salad in this case). I don't make cold sandwiches often, but it was definitely lacking something in the texture department.
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Old 03-30-2008, 04:51 PM   #9
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pacanis, do you use milk or water? My favorite bread recipe calls for milk and the loaf is lovely. Fine textured, a bit dense and very moist.
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Old 03-30-2008, 06:38 PM   #10
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I use water. It's great for toast, grilled sandwiches, garlic bread or leaving it untoasted and using it for burgers.
When I substituted scalded milk for the dry milk I didn't have a week ago, it was different. I don't know that I liked it as much for my "typical" uses, but that loaf might have made a better cold sandwich loaf.

Could you post your recipe? I'll give it a go next loaf. I really need to start experimenting more and not just sticking with the same recipe.
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