Can you use all purpose flour if recipe does say?

While all-purpose flour can be used as a substitute for bread flour in a pinch, it is not ideal and may not produce the same results. Bread flour has a higher protein content than all-purpose flour, which gives bread a chewier texture. All-purpose flour will produce a bread with a softer, less chewy texture.

If you do not have bread flour on hand and must use all-purpose flour, you can increase the amount of yeast in the recipe by about 25% to help compensate for the lower protein content. You may also want to add a little bit of vital wheat gluten to the all-purpose flour to help improve the texture of the bread.

Ultimately, using all-purpose flour instead of bread flour is not recommended, but it can be done if necessary with some adjustments.