On 11/4/2014 9:29 AM, Ophelia wrote:
>
>
> "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)
>
>

You're a lot of trouble Mrs. Ophelia! :-)