bread, or a.p. flour ? cinnamon roll emergency, !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
hardlikearmour is a trusted home cook.
Go with all-purpose. There's less gluten to help keep the dough a bit less elastic and easier to work with.
Monita is a Recipe Tester for Food52
If you have both at home then use the one listed first, which is usually the preferred choice. If you have only one - use the one you have and it will be fine
Cynthia is a trusted source on Bread/Baking.
Oh, definitely use the AP. As HLA notes, it is lower in protein, gluten, and will produce a more tender result. I know you're in the throes of baking, but for future reference, I use 70% AP flour and 30% cake flour for even better tenderness.
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Well played. You deserve a cookie.
Folks, seriously—do you cut your bagel like this? Does anyone?
Is This the Best Way to Cut a Bagel?
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