Why can't cake flower be used to make bread?

Cake flour cannot be used to make bread because it has a lower protein content, typically around 7-9%, compared to bread flour, which contains 12-14% protein. The higher protein in bread flour helps develop gluten, providing the necessary structure and chewiness for bread. Cake flour, being softer and finer, is better suited for tender baked goods like cakes and pastries, where a delicate crumb is desired. Using cake flour in bread recipes may result in a dense, crumbly texture rather than a light, airy loaf.