I will be baking the following recipe tomorrow and tripling the quantities.  But have no bread flour, just KA All Purpose flour.  Can I do it and add Vital Wheat Gluten to make up for the lack of bread flour?  If so, how much?  Thanks.

The recipe is:

Sponge:

Dough

A professional baker acquaintance of mine recommended that I work with more 100% white flour doughs for practicing my hand-shaping skills.  White bread always reminds me a little bit of candy, and I happened to have on the counter some cacao nibs from garnishing the previous night's hot chocolate: hence, Cacao Nib Sourdough Bread.

Preferment: 140g KA white AP flour; 84g water.  Target 60% hydration

Soaker: 15g roasted cacao nibs (Scharffen Berger brand), crushed lightly in a mortar;  20g water

I posted the recipe in my blog today, I thought it was "photo worthy" so...here you go. :)
Here is a picture of the "attacked" loaf. DH LOVES Wonder Bread, and now he's a convert! LOL

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Wonderfully Soft White Bread
Original Recipe was from recipezaar.com, but I've tweaked it quite a bit as far as prep/rising/baking. I've been searching endlessly for the "perfect" wonder bread type texture/crumb, and this one is the BOMB. ;)

1 cup tepid water
1 teaspoon salt
3 tablespoons margarine
1 tablespoon honey ( I used buckwheat honey)
3 cups all purpose flour (I used Robin Hood-Best for Bread-Homestyle White) This made a BIG difference in the texture of the bread.
1/4 cup powdered whole milk

And here's the Spanish Inquisition. . .

A recipe for white loaf bread (or rolls) that uses a biga preferment.

If anyone wants the recipe and instructions you get it at http://home.earthlink.net/~myjunketc/bigaWhiteLoafBread.pdf

6 ½ cups flour

3 cups water

1 tablespoon sugar

½ cup melted butter

1 ½ teaspoons salt

2 ½ teaspoons yeast or 1 ½ inch cube fresh yeast