"dsi1" > wrote in message
...
> On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines. I
>> glanced at my bag of King Arthur bread flour and it says that it is
>> ground from a higher protein wheat. My DIL called me not too long ago
>> because the bread not coming out of the bread machine wasn't doing as
>> well. She hadn't made bread in a while so I told her to use bread
>> flour. Haven't heard of a problem since.
>
> I use APF but I have used wheat gluten with regular flour with good
> results. Mostly it works best with plain French or Italian bread. The
> crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?

Me! I bought a bag when I was experimenting with yeasted corn bread)


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