All purpose flour is fine as long as it is unbleached as bleaching weakens the protein which is needed to give a good texture or crumb to the bread. Bread flour has higher protein and will make a chewier bread. Regional flours may be lower in protein than ones available nationally such as Gold Medal, or Pillsbury. For quick bread containing softened but unmelted butter, however, it is essential to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling.
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