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BREAD FLOUR
Thanks to the popularity of bread machines, bread flour now proudly sits on many grocery store shelves right next to all-purpose and wheat flours. The high gluten and protein content of bread flour make it perfect for bread recipes containing yeast. The flour traps the gases given off by the yeast, and helps the bread rise.
Points to Remember
Ÿ Bread flour settles as it is shipped to your grocery store. To aerate the flour before using it, sift it or fluff it in the bag with a fork before scooping it into the measuring cup.
Ÿ To measure bread flour, spoon it into the appropriate measuring cup. Level off the top with the flat edge of a knife or spatula.
Ÿ Bread flour is best in recipes containing yeast. In quick breads levened with baking soda or baking powder, do not use bread flour.
Storing
Store bread flour in an airtight container in a cool and dry place. Flour keeps about 6 to 8 months. If insects are a concern, freeze a new bag of flour for 48 hours before using it. To keep bread flour indefinitely, store it in the freezer in an airtight and moisture-proof container.
If you buy bread flour in bulk, store a small amount in an airtight container such as a zipper-top plastic bag or canister. That way you don't expose the bulk amount to air and moisture frequently.
Substitutions
For best results, if a recipe specifies bread flour, use bread flour or flour labeled "better for bread." Whether you use bleached or unbleached bread flour is up to you.
In a pinch, substitute an equal amount of all-purpose flour for bread flour. If you have any wheat gluten in your pantry, add 1 to 2 tablespoons to the all-purpose flour to more closely mimic the effects of the bread flour.
Do not substitute bread flour for all-purpose flour unless the recipe specifies that it is acceptable. Cakes, cookies and quick breads will be tough and chewy if you put bread flour in them.
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