Do you have to use bread flour when making bread or can you use self raising or plain?

Similar questions: bread flour making raising plain.

You can use plain flour for yeast breads instead of bread flour. Self rising is for quick breads that don't use yeast. A good bread texture is dependent on the type of flour that you choose.

Different flours have different amounts of protein. A high protein flour helps the dough to rise better which in turn provides for a good texture. Bread flour has more protein and produces a great texture, but you can certainly use all-purpose flour and get good results.

Self-rising flour contains baking powder which is the leavening agent used in quick breads. You would not use this with yeast. If you would like to read more about different kinds of flours and their uses, use this link to a good succinct article on flour: allrecipes.com/HowTo/All-About-Flour/det..." rel="nofollow">allrecipes.com/HowTo/All-About-Flour/det... Sources: allrecipes.com/HowTo/All-About-Flour/det..." rel="nofollow">allrecipes.com/HowTo/All-About-Flour/det... .

We had this question a few days ago. And one of the answers found and gave the equations for using self-rising flour. The problem is that "self-rising" merely means that leaven has been added to the flour, kinda like what Bisquick does.

Thus, if you use it in a normal recipe, you either account for the additional leaven or risk having a poofier dough that could poof so much that it falls flat and stays there.

Bread flour I have made bread a lot in my life and have always used off the shelf 'regular' flour. You can use specialty flour but you don't have to.

1 I have used all purpose flour when making bread dough instead of bread flour. I probably would not use self rising flour because the rising action in bread comes from the yeast. Bread flour produces a better texture in the final product, however, all purpose will work ok, too.

For best results, be careful not to use too much flour when making bread.

I have used all purpose flour when making bread dough instead of bread flour. I probably would not use self rising flour because the rising action in bread comes from the yeast. Bread flour produces a better texture in the final product, however, all purpose will work ok, too.

For best results, be careful not to use too much flour when making bread.

2 Second what lovetobake said. Bread flour produces a chewier loaf with a better crust, more like the classic artisan breads. Plain sandwich bread, which shouldn't be too chewy, may actually be better with all-purpose flour.

Because bread is very touchy, you should use whatever flour the recipe calls for. If you have AP flour and no bread flour, find a recipe that calls for it. Self-rising flour contains leavening, and should be used only in recipes that specifically call for it.

You can substitute self-rising for flour+baking powder, with slightly different results. If the recipe doesn't call for baking powder, such as yeast breads, using self-rising will fail badly. Once you've experimented with some recipes you can experiment with different kinds of flour and other tweaks.

Second what lovetobake said. Bread flour produces a chewier loaf with a better crust, more like the classic artisan breads. Plain sandwich bread, which shouldn't be too chewy, may actually be better with all-purpose flour.

Because bread is very touchy, you should use whatever flour the recipe calls for. If you have AP flour and no bread flour, find a recipe that calls for it. Self-rising flour contains leavening, and should be used only in recipes that specifically call for it.

You can substitute self-rising for flour+baking powder, with slightly different results. If the recipe doesn't call for baking powder, such as yeast breads, using self-rising will fail badly. Once you've experimented with some recipes you can experiment with different kinds of flour and other tweaks.

I know how to make self raising flour by using all purpose flour (plain flour) and baking powder.

Can I substitute bread flour for cake flour.

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