soft white sandwich bread sliced

Bread flour has a higher protein content than all-purpose flour, which helps with gluten development and makes it ideal for yeast bread baking. More gluten means a stronger dough, one that can better trap and use the expanding gases released during baking. Breads baked with bread flour will rise higher and tend to have a chewier and more elastic texture.

If you don’t have bread flour, get some! Or substitute for all-purpose flour, just know the results won’t be quite the same.