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You can make bread with all-purpose flour. I like bread flour because its higher protein content produces a texture that I like. I have even been adding gluten via vital gluten to bring the texture around to what I like. The extra gluten produces bread that toasts with a crunchy crust on the outside and full bodied texture inside that your teeth sink into. Bread is so versatile- you can make it to suit your tastes (as long as you like bread at all).
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