Bread Flour vs. All-Purpose Flour for Easter Bread

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

APF has a protein content of about 10%, whereas that of BF is more in the neighborhood of 12%, which is actually substantially more. Lidia Bastianich's Easter Bread contains so much in the way of eggs, yolks, and butter, that even using BF, I think you'll have a bread nearly as tender as it is clearly intended to be. You might want to give the BF a sniff before you use it. If it's been sitting unused for a long time, there is a slight chance it may have gone rancid. The smell of rancid anything is unmistakable, in which case you'll be making a trip to the grocery store anyway. If your flour smells fine, I'd add one more hint not to overknead it. This wants to be a soft, tender bread, so just knead it until all ingredients are incorporated and the dough generally leaves the sides of the bowl. Have a lovely Easter!

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Thank you so much!!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content