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bread flour question

Recently, I purchased a 5 lb. bag of bread flour for a cookie recipe. I now have this bag of flour and don't know what else I can make with it except for the cookie recipe which is fine, I just don't want to make it all the time. I'm not a bread maker, and don't have any interest in making pizza dough, yeast breads, or pretzels/crackers. I like to make cookies, easy cakes, fruit crumbles, and would attempt something savory, if I had a good recipe. My pie dough recipes all call for AP flour. If you have any suggestions (links are appreciated), please share. Thank you!

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  1. I use bread flour for pie crust, cup cakes, coffee cake etc, never a problem.

    2 Replies
    1. re: treb

      Are you substituting bread flour for AP in your recipes? If so, is there a difference in taste or texture?

      1. re: addicted2cake

        For applications where the dough does not need to be over worked, I find no difference, even biscuits.

    2. you can certainly use it for any crumble you might make, since you mentioned you like those.

      You can use it as a thickener in any roux - for cream sauce/gravy/etc

      You can use it to make pasta if you wanted to do something different and use up more than you would in other types of recipes.

      I know "any good southerner" will disagree, but you could also use it to make biscuits - they won't be as "soft" as many like but with the little amount of mixing that is done, you can get away with it - if you are just wanting to use the flour.

      I agree you could use it in your pie doughs as well - I'd be curious if you notice a big difference - again it is a high fat dough with little mixing (like in a crumble), so not a lot of time to develop the gluten. You might notice it more if you end up rolling the dough out a second time.

      9 Replies
      1. re: thimes

        I will certainly try it in my fruit crumble next time around, just wasn't sure if it would make it too chewy. I've never made pasta or biscuits, but will try it in my pie crust recipe. I like the roux idea, too. Thanks so much for checking in and for your help.

        1. re: addicted2cake

          As a general rule - you won't notice any flavor difference between AP and Bread flour. So you're fine that way.

          As far as the gluten goes - you need liquid (water/milk/etc) and mixing to develop the gluten in flour, which would make things tougher/chewier. So things with high fat/low liquid combinations, you won't notice any real difference (crumbles and pie crust). Same with things that require very little mixing (biscuits - though they have a higher liquid content). So it is a trade off of those things.

          Have fun!

          1. re: thimes

            Thank you for sharing that info. I appreciate it.

          2. re: addicted2cake

            Just curious, why no pizza dough. BF makes a nice chewy crust.

            1. re: treb

              I've never made pizza dough, probably because I've always had good places in my neighborhood for pizza, flatbreads, etc. and it's just easier to eat at those places or do take out. I've thought about making it many times, though, as it would be less expensive and maybe even better. (?) I would have to be in the mood to play with it a little.

              1. re: addicted2cake

                It is quite fun to make pizzas. How about using it for naan?

                1. re: carrytheone

                  I'd have to look up how to make naan as I've never made that either. If it's easy, maybe I'll try. Might be time to expand my baking repertoire a bit.

                2. re: addicted2cake

                  Instead of pizza, you can make a great Focaccia Bread using some fresh herbs, sea salt and good evoo.

                  1. re: treb

                    My family loves focaccia bread, so I'll think about this. Really, I haven't been motivated to make bread as it always looks so time consuming and challenging on the cooking shows.

          3. I am a baker and keep all types of flours in my freezer; I have used bread flour in just about all applications besides bread making. If I'm out of AP flour, I'll use it for sauces & gravies, coating meats, for use in crumbles and crusts. I've used it in cornbread recipes as the flour component and there is no difference in taste, however, I don't use it for cakes unless it's a recipe where the result is a more dense product like, say a coffeecake vs. layer cake where I want the product to be lighter in texture. I wouldn't hesitate to use it in a poundcake though

            2 Replies
            1. re: Cherylptw

              Thank you very much for your input. I'm learning so much about bread flour this a.m. I like the idea of using it as a coating for meats and will try it instead of AP for my lemon pound cake which is moist and dense. I can see that I'm going to be busy with this product throughout the summer and into the Fall. I certainly came to the right place for help!

              1. re: Cherylptw

                I was going to say that about pound cake. Cooks Illustrated (I think it was that) has a good pound cake recipe that uses bread flour.

                Bread flour can also be mixed w/ corn starch to produce a lower protein flour. I'd substitute about 2 tablespoons of cornstarch for flour per cup.