Bread flour contains more gluten than "regular" flour. The various kinds of flours-- all purpose, cake, pastry, bread-- all have different amounts of gluten, so the end product will be light and fluffy or chewy or whatever.
You could try all-purpose and see if you like the result. I buy my bread flour in bulk at Sam's and then divvy it up into large ziplock bags and store it in the freezer. It's a lot cheaper than the 5 lb. sacks at the grocery store. I also get my yeast at Sam's in bulk, it is so cheap it's ridiculous. The kind I get doesn't need to be refrigerated until you open the 1 lb. package. I've got it stashed in a tupperware container in the fridge.
As for vital gluten, I've seen recipes that suggest adding it to whole wheat bread dough, to keep the loaf from being as crumbly as whole wheat can be. Many recipes for wheat bread include not only whole wheat flour, but also some bread flour (probably for the extra gluten?).
Ruth in Cookeville, TN Central Time Zone
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