There isn't a huge difference between bread and AP flour, both will bake bread, one isn't so good for pancakes. If you're just letting the bread machine do it's thing it won't matter a bit, the extra gluten comes in handy when you're shaping the loaf and building tension in it to make it pop. The spinner in the bread machine does it perfectly if you just leave it alone and let it bake the bread.
But I don't like those loaves, mostly I want a nice fat 18-20 inch loaf of French bread. A loaf that resembles a slug, or sometimes a manatee. A loaf that I can get a f*ck ton of slices from but a little too small for sandwiches.
You ever toss in a handfull of chopped dehydrated onions? If not DO IT! you might need to add an ounce of water but it makes great soft oniony bread.
