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.
Please enter a valid email address.
Well played. You deserve a cookie.
Icebox cakes can transform into any sweet you're craving
No-Bake Icebox Cake
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)