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Bread Flour

Higher-protein flour for yeast doughs — same weight per cup as AP, more gluten strength.

1 cup

120–125 g

1 tbsp

8 g

Protein

12–14%

Swap

AP works, chewier rises suffer

Whole wheat swap

replace by weight, add 1 tbsp water

Storage

6 months cool, dark

About Bread Flour

Bread flour weighs the same as AP per cup — the difference is protein, which builds gluten. Substituting AP in a bread recipe works but yields softer structure; adding 1–2 tsp vital wheat gluten per cup approximates bread flour. Whole-wheat swaps run 1:1 by weight with extra water (bran drinks it).