You can use regular flour instead of bread flour, but the results won't be quite the same. Bread flour contains a much higher amount of protein, which means it produces more gluten. In short, this means the texture of the dough is stringier and chewier.
Whatever flour you use you should really work that dough to help create that texture - kneading it well helps produce the strands of gluten that trap air in between, which results in a chewier texture.