Unbleached Bread Flour
Bread flour has more protein than all-purpose, and that extra protein is what gives a loaf its chew, its rise, and that satisfying pull when you tear it open.
What It Is
Protein is the secret ingredient in bread baking. When you mix flour with water and work the dough, protein forms gluten, the stretchy web that traps gas bubbles from yeast and lets a loaf rise without collapsing. At around 11.5% protein, this flour hits the sweet spot for most breads: strong enough to hold a good rise, without being so stiff the dough fights you.
It is milled from hard red winter and hard red spring wheat, two varieties prized for their high protein content. A small amount of malted barley flour is blended in, a standard practice that feeds the yeast and helps crusts brown evenly.
What To Do
Use this anywhere yeast does the heavy lifting: sandwich loaves, dinner rolls, pizza dough, focaccia, cinnamon rolls. Swap it one-for-one with all-purpose in most yeast bread recipes. You may need a splash more water, since higher protein flour absorbs more liquid. If your dough feels stiff, add water a tablespoon at a time until it comes together smoothly.
Skip it for cookies, cakes, muffins, and quick breads, where tenderness matters more than chew. Store in an airtight container in a cool, dry spot and use within a few months, or freeze it for longer storage.
