What will happen if I use self-raising flour instead of plain flour in a standard bread recipe?
Wouldn't it just make it rise more? Or will the raising agents affect the yeast? Do you have an alternative recipe for using self-raising flour instead? I can't be bothered going to buy plain flour as I'm 38 weeks pregnant. Don't ask me why I can be bothered baking bread.... I have no idea :)
You will get unpredictable and probably undesirable rising.
Let me get my self-rising recipe. BRB...
Edit: Here it is--and it's really good, too.
2 2/3 cup SELF RISING flour in bowl.
Stir in (any brand) 12 oz. beer
Preheat oven to 350. Stir in half the beer, mix well, stir in rest of beer--all of it, no sipping. It will be a very wet dough. Divide into two parts and place each in a 9x5 loaf pan greased with margarine. Place in oven at 350 degrees for 50 min. Remove from oven and turn onto wire rack to cool.
Makes a bread very tender on the inside, slightly crusty on the outside. Only two ingredients, what could be easier?
More editing: I forgot to add that the baking removes all alcoholic content, so this is safe for moms-to-be. Enjoy!
No-Knead Bread Baking
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