bread flour ? can it be substitued with regular flour??
well, I try not to do it.
regular flour usually has less protein in it, while bread flour has more (I aim for 13% ish protein content), so I don't like the results structure wise, with regular flours.
if the recipe is not too critical, say pizza, then I would do it....as an exception rather.
not that it would not work, but its what results you are after... :)