King Arthur all purpose flour is one of the most popular all purpose flours available. Its versatility and reliability make it a pantry staple for many home bakers. But can you use it specifically for making bread? The short answer is yes, King Arthur all purpose flour works great for most bread recipes.
What is King Arthur All Purpose Flour?
King Arthur all purpose flour is milled from a blend of high-quality hard and soft wheats. It has a medium protein content around 11-12%. This protein level provides enough structure for baked goods to rise properly but not so much that it makes them tough.
King Arthur flour is unbleached and unbromated. It does not contain any additives or preservatives. The grains are milled at cool temperatures to preserve nutrients and flavor. This meticulous production process results in a premium all purpose flour.
Is King Arthur All Purpose Flour Good for Bread?
Yes, King Arthur all purpose flour works very well for most yeast bread recipes. The moderate protein content provides sufficient gluten development for proper rising and structure.
Bread flour has a higher protein content, usually around 12-14%. This extra protein results in greater gluten formation and rise. But for basic breads like sandwich loaves and rolls, all purpose flour performs admirably. The difference is negligible for non-artisan breads.
Certain types of bread with higher protein requirements may turn out better with bread flour. Baguettes, ciabatta, and some rustic boules do best with the extra gluten that bread flour provides. But artisan-style breads require high hydration and long fermentation times too.
Advantages of Using King Arthur Flour for Bread
Here are some benefits of using King Arthur all purpose flour for bread baking:
- Reliable quality and performance
- Won’t make bread tough or dense
- Produces decent rise and structure
- Imparts nice flavor and color
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Disadvantages of Using King Arthur Flour for Bread
There are a couple potential downsides to using all purpose instead of bread flour for bread:
- Less rise – Bread flour promotes higher rise
- Dense crumb – Bread flour can give better internal texture
- Difficult shaping – Higher hydration doughs are easier to shape with bread flour
For most basic bread recipes, these issues are minimal. But artisan breads may benefit from bread flour’s extra gluten strength.
How to Adapt Recipes for King Arthur All Purpose Flour
Most bread recipes can be made successfully with all purpose flour instead of bread flour. Here are some tips for adapting recipes:
- Reduce water slightly – Bread flour absorbs more water so you may need less with all purpose flour. Start with 2-3 Tbsp less water per cup of flour.
- Knead thoroughly – Make sure to knead the dough well to develop the gluten. An extra 2-3 minutes of kneading time can help.
- Let doughs rise fully – Allow doughs to proof completely to get maximum rise from the yeast.
- Use dough enhancers – A small amount of gluten, vital wheat gluten, or bread improver can help create structure.
- Compressed Yeast – Active dry yeast tends to perform better than instant or rapid rise yeast with all purpose flour.
With a little tweaking, you can make fabulous bread using King Arthur all purpose flour. Play around with hydration, kneading time, and rising to achieve the best results.
How Does King Arthur Stack Up Against Other Brands?
King Arthur is one of the most respected all purpose flour brands available. Here’s how it compares to some other popular options for bread baking:
| Brand | Protein % | Bleached/Bromated | Flavor | Performance for Bread |
|---|---|---|---|---|
| King Arthur | 11-12% | No | Neutral | Excellent |
| Gold Medal | 10.5% | Yes | Mild | Good |
| Pillsbury | 9.5-10.5% | Yes | Mild | Good |
| White Lily | 9-10% | Yes | Neutral | Fair |
King Arthur has a higher protein content than many competitor brands, providing more structure for bread. The lack of additives also gives it a purer flavor. Overall, it’s one of the best all purpose flours for bread due to its quality and reliability.
Recipes That Work Well with King Arthur All Purpose Flour
Here are some excellent bread recipes that come out great made with King Arthur all purpose flour:
Basic Sandwich Bread
This easy white bread recipe bakes up into soft, fluffy loaves perfect for sandwiches. The recipe is flexible and forgiving. Just adjust rising times as needed in your environment.
Classic Dinner Rolls
These simple yeast rolls are a perfect complement to soups, stews, and holiday meals. They have a tender, lightly sweet crumb and shiny tops.
Cinnamon Swirl Bread
With its sweet cinnamon swirl filling, this tasty loaf makes morning toast a real treat. It’s easy to prepare the night before and bake fresh in the morning.
Focaccia
This Italian flatbread has a crackly crisp crust and distinctive dimpled texture. Top with herbs, onions, olives or other favorite toppings before baking.
English Muffins
Homemade English muffins are so much better than storebought. These are easy to make with King Arthur flour and come out light and nicely nooked.
Any basic breads like sandwich loaves, pan rolls, or quick breads turn out well with King Arthur all purpose flour. Even some more advanced recipes work fine with a little adaptation. Feel free to experiment!
Tips for Making Great Bread with King Arthur Flour
Here are some helpful tips for achieving delicious homemade bread using King Arthur all purpose flour:
- Use fresh, active yeast – Make sure your yeast is viable for good rise
- Measure ingredients accurately – Precision helps with proper dough hydration
- Knead thoroughly – At least 8-10 minutes of kneading develops gluten
- Let dough rise properly – Allow 1-2 hours for initial rise, less for second rise
- Punch down well – Deflate dough fully when punching it down before second rise
- Use oven mitts – Dutch ovens retain heat; use mitts when handling to avoid burns
- Allow breads to cool – Let loaves cool fully before slicing for clean cuts
With some practice and these tips, you’ll be baking scrumptious homemade bread with King Arthur in no time!
Common Bread Baking Problems and Solutions
Here are some troubleshooting tips for common bread baking issues when using all purpose flour:
Dense, Heavy Bread
- Make sure yeast is active
- Knead dough thoroughly to develop gluten
- Let dough rise fully before baking
Flat, Low Rise
- Proof yeast before using to ensure viability
- Use a dough enhancer or vital wheat gluten
- Create a warm environment for rising
Dry, Crumbly Bread
- Increase hydration slightly
- Knead dough longer to develop gluten
- Use milk or eggs for added moisture
Tough, Rubbery Crumb
- Switch to bread flour
- Use less yeast
- Reduce kneading time
Pay attention to your dough and tweak recipes as needed. With some practice, you’ll learn how to adjust for any bread baking issues.
Conclusion
King Arthur all purpose flour makes excellent bread. Its respectable protein content provides sufficient gluten development for proper rise and structure. For most basic breads, the performance differences between all purpose and bread flour are negligible.
Simple sandwich loaves, dinner rolls, quick breads, and even artisan-style recipes can be made successfully with King Arthur flour. You may need to slightly adapt hydration, kneading time, and rising for the best results. But the high-quality King Arthur brand has reliable performance that’s hard to beat.
With its neutral flavor, few additives, and stellar reputation, King Arthur is one of the top choices for bread flour. While bread flour may be required for certain high-protein breads, King Arthur all purpose flour handles most bread recipes beautifully.