3 cups self rising flour
0 - quarter cup of sugar ( depends on your taste. The sugar is there to help mask the taste of beer if you don't like it)
12 oz can of beer (cheaper the better)
Mix everything together until just combined. Don't over mix it.
350 degrees in greesed loaf pan or muffin tins.
loaf takes about 50 minutes.
muffins takes about 25 minutes.
What you are looking for is a very crusty top with a bit of golden hue.
You can brush the top with butter to soften it up a bit, but my favorite part is the crusty top.
You can add mix-ins like bacan and cheese. Or make it foccacia-like with herbs and olive oil.
This recipe is definitely playable, but it's not like a regular yeast bread. Give it a try. You might like it.
I've made a couple of yeast bread recipes that have called for baking powder (which is, as previously mentioned, the main thing that makes self-rising flour self-rising). One for cinnamon rolls, one for bao dough. In both cases, the baking powder created a lighter dough with some extra air bubbles in the mix. Not what I would want when making most of my standard bread recipes, but good for those particular recipes. So I would imagine that the self-rising flour would have an effect on the consistency of the bread, but that it wouldn't necessarily be a bad effect. What type of breads are you wanting to make? That's the big question. Really, though, the only way to find out is to give it a try. Just cut any salt called for in the recipe -- in my experience, self-rising is more than salty enough already.
Do you know how to make biscuits and quick breads? That's what the self rising flour is for.
If you need a yeast bread now, you could go ahead and use the flour you have. But if your goal is to learn how to make yeast bread, you don't need something that will complicate the process. You just risk becoming discouraged. First time bread bakers are often disappointed in the results as it is, often because the bread ends up denser than they expected.
What brand of self rising flour is this? Something like White Lily is made with a softer flour, and is better for biscuits than bread. And in my limited experience it seems excessively salty.
I've also seen instructions that you shouldn't use self rising flour when rolling out biscuit dough, since the flour on the outside of the dough isn't fully moistened, and can leave a bitter taste after baking. With yeast dough, the last cup or so of flour is worked in during kneading. It may loose any bitterness as the dough sits during rising, but still it's something to worry about.
I did it right when I turned the computer off so it'd be ready for dinner.
I made a mini loaf using only SRF a titch of salt/sugar 1/4 tsp yeast, water.
The dough was easy to knead and quick cause of the size loaf made.
it rose nicely, had a lovely soft baby's bottom feel, took 30 minutes to rise, then I formed into a small bread loaf size, cut down the middle and 4 cuts sideways to make 8 pieces. drizzled olive oil on top and baked16 minutes convection oven, pulled apart/fanned out during baking. delicious, yep, it worked.
I really don't know the chemistry involved, but it would be worth keeping in mind that self-rising flour is just all-purpose with baking powder and salt added. I think I remember reading somewhere that the rising action of the baking powder ends at some point. If you really don't want to buy a bag of all-purpose flour, then it might be worth checking around. The baking-powder action might cease at some point during the rising time for a yeast bread, so it might not make a whole lot of difference to the final product.
On the other hand, presumably you're going to have to go to the store for yeast anyway, so maybe buying AP or bread flour isn't that big an issue.
If you want to learn to make yeast bread, get either all-purpose, of the one that says "better for bread." I would not use self-rising flour for a yeast bread, and you won't really learn how to make bread properly without the basic ingredient: flour. plain flour.
I just did a quick google search: making yeast bread with self-rising flour
There were some interesting results. You might want to check it out. But, I would still try to get a bag of regular flour.