The terms "all purpose flour" and "bread flour" are generally very poorly defined, and the products are often times synonymous.
Typically, a bread flour may have anywhere from 10% to 13% gluten, depending on the brand. All purpose flour will generally be in the 8% to 12% range, again depending on brand. There are huge regional differences. In certain areas, flours may be much softer with lower protein content, whereas in other areas you may not be able to find anything but high protein flours.