Definitions for "Bread Flour"
Keywords:  gluten, dough, flour, yeast, wheat
flour milled from hard wheat with a high amount of protein, which makes for larger loaves.
This type of flour is the same as all-purpose flour, except that it has a higher gluten content. This is what makes it great for yeast breads. Do not use this type of flour for quick breads, cookies, and cakes. If you're making sourdough bread, bread flour's high gluten content is a big help in getting the dough to rise well from your starter. Bread flour is preferred for use in bread machines. (see starter)
Bread flour contains a higher level of gluten, a protein that provides the structure and elasticity necessary for yeast dough.