Bread Recipe With Self Raising Flour
Bread Recipe With Self Raising Flour Questions
bread making?
when making a loaf of bread, what is the difference between using plain flour and yeast , or self-raising flour? I heard that you can use self-raising flour if you mix it with baking powder, but I can’t find any diffinitive recipes or explanations.
When baking bread with flour and yeast it is called a yeast bread. i.e. italian bread, french bread, sweet rolls, bagels, pizza dough, etc. These type of breads require yeast proofing, rising and punching down of the dough and kneading — they do not contain and baking powder. Kneading develops gluten from protein in the flour and produces bread with even texture and a smooth, rounded top.
Another type of bread you can making using flour and yeast is called a batter bread. i.e. Sally Lunn, White Batter Bread, Old Virginia Batter Bread, etc. These types of bread are mixed (not kneaded), they are coarser in texture than kneaded bread and sometimes only require one rising.
When baking breads with self-rising flour (which already contains baking powder) or using flour and baking powder or baking soda they are called quick breads, i.e. banana bread, date nut bread, corn bread, biscuits, etc. These type of bread do not require proofing, rising or kneading — hence the name quick bread.
Hope this helps.
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