AP Flour is just what the name says, "all-purpose". It should work for just about everything you try.
However, Bread Flour is best for baking bread, as it has a higher percentage of gluten in the flour, and results in dough with more "elasticity", so that it holds the trapped gasses better.
"Pastry" or "Cake" flour would be the opposite, with a lower percentage of gluten. It is best used for cakes and muffins.
If I were in your shoes, I'd use the Bread Flour and bake a lot of bread with it. I'd use the AP Flour for everything else I use flour for.
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