Yes you can. Bread flour has a higher gluten content. Gluten is the sticky protein that traps the bubbles made by the yeast and makes bread rise higher. Bread flour has more gluten, pastry or cake flour has less. All Purpose flour is a compromise. It will work just fine but you might not get quite as much rise.
You can use a little extra yeast to make up for this (kind of). You can buy gluten by itself and add a teaspoon or two. You can let the bread rise a little longer. But the difference is not really all that much.
Also, if you're baking the bread in an oven (as opposed to an automatic bread machine), get the oven just as hot as it will go before you put the bread in. This heat makes the bubbles in the bread expand so you get more rising (this is called 'spring'). It works in only the first few minutes, then the outside crust begins to form and the bread doesn't rise further. The hotter the oven is, the better spring you get, so crank it as high as it will go and let it pre-heat for a long time. In France (for French bread) they pump steam into the oven to inhibit crust formation to get a better spring.