Bread flour

Bread Flour - is an unbleached, specially formulated, high-gluten blend of 99.

Bread flour
Unbleached, wheat flour that is higher in protein for better yeast bread dough development and preferred for use in bread machines. Look for bread flour that is enriched - as indicated on the ingredient label.

Bread flour, the best flour for bread making, is ground from hard wheat, which has a high protein and low starch content.
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Bread Flour
Flour milled from hard wheat, in excess of 11% protein. Most often used for yeast leavened products.

Bread flour is made from hard red winter wheat or a blend of hard wheats. Its high gluten content (usually between 12 and 14 percent) gives dough greater extensibility, a characteristic sought after by artisan bakers.

Bread Flour: A high gluten flour made from hard wheat. Perfect for yeast breads.
All-Purpose Flour: Half cake flour, half bread flour. Suitable for all applications.

bread flour = hard-wheat flour = strong flour = high-gluten flour Notes: This flour has a high level of gluten, which gives bread more structure.

Bread flour
Makes 1 cup
Whether you knead your bread by hand or with the assistance of a bread maker, bread flour makes a big difference. Its high gluten content will make your bread rise and brown to perfection.

Bread flour
This type of flour is the same as all-purpose flour, except that it has a higher gluten content. This is what makes it great for yeast breads. Do not use this type of flour for quick breads, cookies, and cakes.

Bread flour recipe Wheat Bran Bread is made with bread flour, buttermilk, oatbran, whole wheat flour, some salt, brown sugar, butter, and active dry yeast.

Bread Flour
14% and up
High-Gluten Flour
Much more wheat flour is produced than any other flour.

Bread flour, all-purpose flour, whole-wheat flour, and whole-wheat pastry flour are available at most supermarkets; oat and barley flour are available at health-food stores.

Bread Flour
A strong flour, usually made from hard winter wheat and containing 11-13% protein; used for making yeast-leavened breads.
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Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking.

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Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl.
4 ...

High protein bread flour contains more gluten than cake flour, so helps form the characteristic air holes in bread.
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Ingredients: bread flour, water, sugar, dry milk (milk does not do as well), butter, salt, yeast
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Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties.

Bread flour is great for bread loaves, because it's higher in gluten-forming protein, which gives bread extra height.
Opening the bread machine during rising or baking can cause the loaf to collapse, so peek only during mixing or kneading.

Next, two and ¼ cups bread flour are mixed with two tablespoons sugar, two teaspoons yeast dissolved in two tablespoons of warm water, and a pinch of salt.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.

Similarly, with flour, don't try to use strong bread flour in place of plain or self-raising flour because its gluten level is much higher. This will result in an uneven rise and a tough cake.

Bread flour, or strong flour, for example, has a high protein content and good gluten strength. Plain household flour is usually a soft flour and is best for cakes and pastries.

Some cookbooks warn you not to over-knead to avoid breaking the gluten structure down, but if you are using bread flour and kneading by hand, you shouldn’t have to worry about that.

Meatpie: (West African): Meal of meat, spices and sometimes eggs sandwiched in kneaded bread flour and fried or baked.
Meen (Indian): Fish
Meen Moilee (Indian): A dish of fish curry cooked in coconut milk.

"This the only recipe I use for everything now. If you live outside Canada your flour may not have the high protein/gluten that our Canadian milled flours have. You may wish to use bread flour. Makes delicious cinnamon buns also."
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But as any modern baker knows, today there are many varieties of wheat, including wheat blends, that can be used for bread baking. All-purpose flour is a blend of soft and hard wheat to which nutrients have been added. Today's bread flour can be made ...

Rule for Use of Baking Powder: One level teaspoon of baking powder to each level cup of pastry flour in bread or cake making.
One and one-half level teaspoons of baking powder to each level cup of bread flour.

All-purpose flour attempts to strike a happy medium between the extremes of bread flour and pastry flour through the mixing of different varieties.

Bread flour: unbleached wheat flour that is high in protein (gluten) for better yeast bread dough development.
Breadfruit: this is the plant that the H.M.S. Bounty was carrying in the South Pacific when its crew mutinied.

See also: Bread, Flour, Dough, Baking, Wheat