Pastry flour is most like cake flour. Both have lower amounts of gluten in them as opposed to bread flour (also known as strong flour) because it has a higher amount of gluten.
If you are making a yeasted bread, you want a high-gluten flour, made from red winter wheat. (unless you are at a specialty food store, this information is probably not on the package). This is bread...
The standard conversion is one cup all-purpose flour, less two tablespoons, for cake flour. For the opposite, the standard conversion is one cup plus two tablespoons cake flour for all-purpose flour.