yes however you might need to add some baking soda or baking powder to the recipe
Yeah, I'd add 1 to 1 1/2 tsp baking powder to each cup of flour if the recipe calls for self rising and you are using all purpose.
To make banana bread using bread flour instead of all-purpose flour, use the same ingredients as a traditional banana bread recipe but substitute the all-purpose flour with bread flour. The bread flour will give the banana bread a chewier texture and slightly denser crumb. Be sure to mix the ingredients thoroughly and bake at the same temperature and time as the original recipe.
There is no bread without flour.
It is bread flour.
Yes, you can make bread using all-purpose flour.
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64
The best type of flour to use for making banana bread is all-purpose flour, not bread flour. All-purpose flour is versatile and works well for most baking recipes, including banana bread. Bread flour has a higher protein content, which can result in a denser and chewier texture in banana bread.
Yes, it is possible to make bread using all-purpose flour.
In general, yes.
It won't turn out as good, but you can still do it.
To convert all-purpose flour to bread flour for baking, you can add vital wheat gluten to increase the protein content. For every cup of all-purpose flour, you can add 1-2 tablespoons of vital wheat gluten to mimic the protein content of bread flour.
To make your bread fluffier, you can try using bread flour instead of all-purpose flour, kneading the dough thoroughly to develop gluten, allowing the dough to rise properly, and baking at the right temperature for the right amount of time.
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.