A 5 lb bag of bread flour holds about 18.9 cups. The arithmetic is the same as for all-purpose flour, because bread flour also weighs 120 g per cup spooned and levelled: 5 lb is 2,268 g, and 2,268 divided by 120 is 18.9 cups. The two flours weigh the same per cup, so the cup count is identical — what differs is the protein. Bread flour has 12 to 14 percent protein, compared with about 11 percent for all-purpose flour, and that extra protein builds stronger gluten networks, which is what gives bread its chew and structure. The bag holds the same number of cups, but the bread it makes is different.
Eighteen point nine cups is about six loaves of bread at 3 cups per loaf, or nine pizzas at 2 cups of flour per dough. For a household that bakes bread weekly, a 5 lb bag lasts about six weeks; for a household that bakes daily, it lasts less than a week. Knowing the cup count helps you plan a baking schedule and decide whether to buy the 5 lb bag or the 10 lb bag, which holds about 37.8 cups. Bread flour is worth buying in the larger bag if you bake bread regularly, because it keeps for up to a year in an airtight container and you will use it.
Bag of bread flour conversion table
The table below shows how many cups you get from fractions of a 5 lb bag, and how many cups of bread flour weigh how many grams. All figures use 120 g per cup, spooned and levelled.
| Amount | Cups (approx.) | Weight |
|---|---|---|
| 1/4 bag | 4.72 cups (about 4 3/4 cups) | 567 g |
| 1/2 bag | 9.45 cups (about 9 1/2 cups) | 1,134 g |
| 3/4 bag | 14.17 cups (about 14 1/8 cups) | 1,701 g |
| Full bag | 18.90 cups (about 18 7/8 cups) | 2,268 g |
| Cups | Grams (approx.) |
|---|---|
| 1 cup | 120 g |
| 2 cups | 240 g |
| 3 cups | 360 g |
| 4 cups | 480 g |
| 5 cups | 600 g |
| 10 cups | 1,200 g |
Bread flour and all-purpose flour weigh the same per cup (120 g), so a 5 lb bag of either holds the same 18.9 cups. The difference is protein, not weight: bread flour is 12–14% protein, all-purpose is about 11%.
Worked examples
A week of sourdough
A sourdough baker who makes two loaves a week uses about 3 cups of flour per loaf, or 6 cups a week. One 5 lb bag holds 18.9 cups, so it covers three weeks of sourdough — six loaves. Weigh the flour for each loaf: 3 cups is 360 g, and weighing gives you a consistent hydration every time, which is the key to a good sourdough. The starter feeding uses a little more flour each day — about 1/4 cup per feeding — so allow an extra cup a week for the starter, and a bag will last about two and a half weeks rather than three.
Pizza night for eight
A pizza night for eight people needs four pizzas, each using about 2 cups of flour for the dough — 8 cups in total. One 5 lb bag holds 18.9 cups, so a single bag covers the pizza night with nearly 11 cups to spare, which is enough for a second pizza night or a week of bread. Bread flour is the right choice for pizza: the high protein gives the dough its chew and helps it stretch thin without tearing. Mix the dough the night before and let it rise slowly in the fridge — a cold ferment gives better flavour and a dough that is easier to shape.
A month of sandwich loaves
A household that bakes a sandwich loaf every weekend uses about 3 cups of flour per loaf, or 12 cups a month. One 5 lb bag holds 18.9 cups, so it lasts about six weeks — a loaf a week, with a few cups left over for a batch of rolls. Store the flour in an airtight container, because a torn paper bag lets in moisture and the flour will clump. A sandwich loaf made with bread flour has a firmer crumb and slices cleanly, which is exactly what you want for sandwiches that need to hold together.
How the figure is worked out
The figure above is worked out by simple division, not by guessing. The package weight is a standard 5 lb (2,268 g) bag of bread flour. Divide that weight by the grams in one cup and you get the number of cups in the package. Because cup weights for dry ingredients depend on how the cup is filled, the result is approximate, and the honest way to use it is as a planning figure: it tells you how many batches a bag will cover, not the exact cup count to the last spoonful. The cup weight used here is 120 g per cup, spooned and levelled, sourced from King Arthur Baking. Same disputed range as all-purpose flour; King Arthur lists 120 g per cup spooned and levelled, while scooped cups can reach 130 g or more.
Practical guidance
Bread flour is for yeasted baking, and it earns its place by building strong gluten. The high protein content — 12 to 14 percent — forms long gluten strands when the dough is kneaded, and those strands trap the gas from the yeast, which is what makes bread rise tall and chewy. All-purpose flour works for bread too, but the crumb is softer and less chewy, and the loaf may not rise as high. For pizza dough, bagels and artisan loaves, bread flour is noticeably better. For cakes, cookies and pastry, it is worse — the extra gluten makes them tough — so keep a bag of all-purpose flour alongside it.
Measure bread flour by weight, as you would any flour. A cup can weigh 120 g spooned and levelled or 130 g and more scooped, and that difference changes the hydration of a dough: 22 g of extra flour per cup, across 3 cups, is 66 g of flour that was not in the recipe, which makes a dough noticeably drier and stiffer. Weighing removes the variable. Store bread flour in an airtight container in a cool, dry place for up to a year, and freeze it for 48 hours when you buy it to kill any pantry moth eggs. Bread flour is white flour, so it keeps longer than whole wheat flour, which contains oils that go rancid.
Frequently asked questions
Is bread flour the same as all-purpose flour by weight?
Yes — both weigh 120 g per cup spooned and levelled, so a 5 lb bag of either holds 18.9 cups. The difference is protein: bread flour is 12–14% protein, all-purpose is about 11%. The weight is the same, but the baking performance is different.
Can I use all-purpose flour instead of bread flour?
Yes, for most breads. The loaf will be slightly softer and less chewy, and it may not rise quite as high, but it will still be good bread. For pizza dough and bagels, where chew is the point, bread flour is noticeably better. For enriched loaves like brioche, the difference is small.
How many loaves of bread does a 5 lb bag make?
About six loaves at 3 cups of flour per loaf. A large artisan loaf may use 4 cups, which would give you four or five loaves per bag. Small rolls use about 1/4 cup of flour each, so a bag makes about 75 rolls. The exact number depends on the recipe.
How long does bread flour keep?
Up to a year in an airtight container in a cool, dry place. Bread flour is white flour, so it keeps longer than whole wheat flour. Freeze it for 48 hours when you buy it to kill pantry moth eggs, and keep it away from strong smells, which flour absorbs.
Why is my bread dense when I measure flour by cups?
Because cup measurements vary. A scooped cup of flour can weigh 130 g or more instead of 120 g, so a recipe calling for 3 cups can end up with 30 g too much flour — enough to make a dough dry and dense. Weigh the flour instead: 3 cups is 360 g, every time.