Bread flour is designed for baking with yeast. Its high protein content helps create more rise and more gluten in baked breads. Bread baking flour will yield breads with more firm, chewy and substantial texture than, say, an all purpose flour would. Alternatively, all purpose flour would make your breads soft and tender.
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Think in terms of a baguettes and french bread. Do you like your dinner french bread to be soft and tender and chewy? You should bake with all purpose flour. If you prefer a sturdy and firm crunch, bread flour is the selection for you.