Is it better to use bread flour or add gluten to other types of flour when using a bread machine?

I use regular, unbleached all-purpose flour for any bread. I usually use quick rising packaged yeast when I'm using my breadmaker.

The best bread I make is from an old recipe not meant for a bread maker. Since my problem is achy hands when I knead the bread, I start it in the breadmaker using a dough setting. When it is finished I punch it down, put it in two baking pans, let it rise again, and bake it in the oven. Perfect!

Basic Types of Flour The three basic flour categories are: Wholemeal - 100% extraction, made from the whole wheatgrain with nothing added or taken away. Brown - usually contains about 85% of the original grain, some bran and germ have been removed. White - usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed during milling. The choice of flours for home cooking and baking Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required. Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings. Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture. Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry

I bought a bread machine it came with a recipe book and I only use the recipes in the book - which involves instant yeast and precise measurements and recommends strong white flour - I'm in the uk

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I use bread flour and it always turns out well. Except for the time I forgot to put the twirly paddle thing in and it was disgusting.

I use the unbleached all purpose flour for every thing bread...machine or hand...cookies cakes gravy you name it,nobody ever ask what I am using,so it must be o.k.

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My wife knows better,,,I will ask her when she is back.