bread flour used in walnut and apricot bread

The type of flour used will ultimately affect the finished product. Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore using a different type of flour than what is called for in a recipe (without compensating for this change) will alter the outcome of the baked good.  A cake flour is used to make a white cake where a delicate tender crumb is desired.  Bread flour is used to make a chewy bread and all-purpose flour makes a delicious batch of chocolate chip cookies.  

 Bread flour has a 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives it shape and structure. Comes in white, whole wheat, organic, bleached and unbleached.   Good for making breads and some pastries.

http://www.joyofbaking.com/flour.html

~Liwen~