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Can I make bread with self rising flour? Any recipe?

akcielo Mar 15, 2012 04:19 PM

I would love to learn to make bread, but all I have is self rising flour and all the recipes I have found call for all purpose. Any help? Thanks!!!

  1. w
    wyogal Mar 15, 2012 04:34 PM

    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.

    2 Replies
    1. re: wyogal
      akcielo Mar 15, 2012 08:16 PM

      Thanks-- If the recipe does not specify and just says flour- should I assue it is talking about all purpose?

      1. re: akcielo
        wyogal Mar 16, 2012 06:51 AM


    2. c
      Cliocooks Mar 15, 2012 04:54 PM

      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.

      1 Reply
      1. re: Cliocooks
        akcielo Mar 15, 2012 08:17 PM

        You are right I always end at the store- I was just hoping to be able to do some tonight with what I had.
        . lol :)

      2. iL Divo Mar 15, 2012 05:45 PM

        my first thought is I can't see why not. I also think that if I did it, using SRF, I'd toss in a tsp of yeast anyway. <probably because I like the taste and smell when bread doughs involve yeast.
        you know what? I'll try it and post back.

        4 Replies
        1. re: iL Divo
          akcielo Mar 15, 2012 08:18 PM

          Thanks looking forward to your post! :)

          1. re: akcielo
            iL Divo Mar 15, 2012 11:18 PM

            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.

            1. re: iL Divo
              ialsoski Mar 24, 2012 06:27 AM

              Hi: Would you mind sharing the measurements that you used? Thanks so much for your time.

              1. re: ialsoski
                iL Divo Jan 28, 2014 03:22 PM

                lal, just seeing this post again now 2 years later.
                I'm not a recipe user for most thing and this bread was no different. I go by my experience over a lot of years since I was around 6 or 7. I just toss stuff in knowing it'll work (or knowing bet it won't).

        2. paulj Mar 15, 2012 06:46 PM

          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.

          1 Reply
          1. re: paulj
            akcielo Mar 15, 2012 08:20 PM

            Thanks I am open to any bread- and we do actually like dense bread so I think I am going to try your suggestion. :)

          2. BananaBirkLarsen Mar 15, 2012 07:13 PM

            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.

            1. e
              Eat.Choui Mar 15, 2012 09:52 PM

              BEER BREAD

              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.

              1. k
                kffrmw88 Jan 28, 2014 02:13 PM

                You can make any bread/biscuits/cakes with self rising flour just leave out baking powder & soda,good luck.

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