Instructions: No, you cant make bread with just any flour that you happen to have on hand; always use the type of flour called for in a recipe. Take a look at the following wheat flour types to see how different they can be. This list was

ALL-PURPOSE: A blend of several kinds of hard and soft wheat flours - with varying protein levels - that usually can be used for everything from pastry to bread. High protein levels allow bread to rise higher.

Some all-purpose flours with less protein, such as 9 grams per 1/4 cup, may not be as well suited for yeast breads as one with 12 to 13 grams.

Check the information on the bag to be sure. Some all-purpose flour is labeled "unbleached," which means it didnt undergo chemical whitening. The two types can be used interchangeably.

BREAD: This is made from hard wheat with a high protein content that produces loftier loaves. Bread flour absorbs more liquid than all-purpose and requires more kneading. Not all bread recipes require bread flour.

CAKE: This finely milled, soft wheat flour has little protein. It produces light, tender baked goods. Do not substitute for all-purpose flour.

SELF-RISING: Low-protein, soft wheat flour with added baking soda and salt.

This is fine for many light baked goods, but use it only when self-rising flour is called for. Otherwise you will have to calculate how to reduce the leavening that would normally be added to all-purpose flour.

WHOLE WHEAT: Flour made from the ground whole wheat berry, including the germ and the bran. It makes denser loaves with a nutty taste and higher fiber content.

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