This is an accumulation of recipes that I have either tried or want to try. I cannot take the credit for coming up with any of these yummies, nor the blame if they are bad! Bon Appetit!
less protein = better for quick breads more protein = better for yeast breads
Cake flours (Swans Down, Softasilk): 7.5 to 8.5% protein Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band): 7.5 to 9.5% protein National brand self-rising (Gold Medal, Pillsbury): 9 to 10% protein National brand bleached all-purpose (Gold Medal, Pillsbury): 10 to 12% protein Northern all-purpose (Robin Hood, Hecker’s): 11 to 12% protein Northern unbleached all-purpose (King Arthur): 11.7% protein Bread Flour: 11.5 to 12.5% protein
