Bread flour, which ranges in protein from 12 to 15% is specially formulated to enhance gluten elasticity making it ideal for yeast-raised breads. The strong gluten gives the heavy dough structure and the finished product a pleasantly chewy texture.
4.5 oz. = 1 cup
All-purpose flour with a high protein content; try using 1 Tbs. more per cup.
Store bread flour in a cool, dry, place.