I haven't had much time at the computer lately, and I missed this until now. Sorry. Thanks, LindaC, for answering in my stead, especially since I didn't know the answer! Loves2cook4six, I got the recipe from my King Arthur Flour Baking Companion, and their recipe for white bread calls for potato flakes, so that's what I copied down, and what I've done when I've made this recipe. (I'm only now getting to where I feel brave enough to experiment with changing bread recipes) There are others here that are much more expert on bread making than I am, but I can't imagine why you couldn't just use a different bread recipe, and just form the monkey bread as it's described, as Lowspark pointed out. I think a fairly light textured bread is called for, and I suspect the potato flakes might have something to do with helping the bread to keep a light texture. However, I don't really remember what the potato flakes do for the bread, other than they are a sugar source. I wish I could answer your question more clearly. Sally

Put me down as another person who uses unbleached flour. I see no difference between its performance and the "bleached" variety. I like the "no chemicals" aspect. I have an apple crumble in the oven right now. The "crumble" is made with unbleached flour. Sometimes I use the whole wheat, too.

LOL, CLBlakey, me too, because I'd give it to the local food pantry! L, I think if you are using it with whole wheat you won't notice the difference as much. I also prefer the unbleached but has used the bleached on occasion when that's what I buy by mistake or Elery picks it up, etc. As has been mentioned, a single bag will not bankrupt you nutritionally and if mixed with other items you probably won't notice that much difference. If you really think you won't use it there's always the food bank who would be glad to accept it. I'd eat the peanut butter but not a snowball's chance in ....well...you know, that I'd eat Velveeta Shells and Cheese. I'd give that to Ashley, she loves the stuff! Annie

If you decide to use bread flour, one of the tips for using high-protein flour is to add a little more fat - above the amount called for in the recipe. Where the additional fat coats the flour, it blocks the water from being absorbed, so it also reduces the amount of gluten that is developed. Be sure to keep mixing to a bare minimum. You could also use a blend of bread and cake flour and use the regular amount of fat in the recipe. I disagree with Linda about the protein content being "miniscule". There are more baking "mistakes" made by using the incorrect flour. High-protein flour gives you tough pastry, cookies, and cakes..... Hydration will be completely incorrect - as the chart below will show. Information from "CookWise" by Shirley O. Chorriher: Cake flour - 8 g. of protein per cup National Brand (Gold Medal, Pillsbury) Bleached All-Purpose - 9-10 g. of protein/cup National Brand Unbleached All-Purpose - 12+ g. protein per cup Northern Unbleached All-Purpose (King Arthur) - 13 g. protein per cup Bread Flour - 13-14 g. protein per cup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The water absorption capacity of white flours for 1-cup of water to form a sticky dough ball in a food processor: 14 g. protein Bread Flour - 2-cups (packed) + 1 T. 13 g. protein Unbleached Flour - 2-cups (packed) + 2 T. water 12 g. protein All-purpose Flour - 2-1/4 c. 11 g. protein All-purpose Flour - 2-1/3 c. + 1 T. 10 g. protein All-purpose Flour - 2-1/2 c. 9 g. protein Southern All-purpose - 2-1/2 c. + 2 T. 8 g. cake flour - 2-3/4 c. -Grainlady