Easy Beer Bread With Self-Rising Flour Recipe | CDKitchen.com (2024)

FAQs

Does self-rising flour work for bread? ›

Of course you can! After all, the difference between self raising flour and plain flour is that it has baking powder and some salt added to it. What is this? Baking powder acts very similarly to soda when making bread and the Irish just love soda breads!

The answer depends purely on what type of bread you wish to make, as different recipes call for different flour types. You can use self-raising, plain or strong white bread flour to make a range of loaves. If celiac or gluten intolerant you can also buy gluten-free bread flour to bake with.

Self-rising flour is a combination of salt, flour and a leavening agent. While not traditionally used in conjunction with bread machines, self-rising flour can be used as a substitute for bread flour. The process of making bread in a bread machine using self-rising flour slightly differs, as ...

Or don't have any idea what self-rising flour is? It's just what it sounds like—a type of flour that makes baked goods rise without the addition of baking powder or yeast. Self-rising flour is often called for in recipes for biscuits, cornbread, and quick breads.

Ah, as I suspected: the self-rising flour cookies (right), with their lower protein, start to spread more quickly than those made with all-purpose flour. And that quicker spread yields slightly larger, flatter cookies.

Do not use self rising flour with yeast-raised breads or sourdough. As a general rule, you probably do not want to use self rising flour if there is another leavening agent called for in the recipe, such as yeast or baking soda. The leavening in the self rising flour should be enough.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Bread that rises, then collapses in the middle as it bakes -- the infamous “crater bread” -- contains too much liquid. Adjust your formula. Adding a couple of teaspoons of flour along with the raisins/nuts helps the dough in the machine to “open up” and accept whatever you're adding more easily.

Too much yeast was added.

If you add more than the called for amount of yeast (i.e. because you wanted to try & make a fluffier bread), it can cause the bread to rise too much and then collapse.

Why did my bread not rise in the bread machine? ›

The temperature and humidity level of the kitchen can make a big difference in the resulting loaf. If it's cold or drafty, your dough might take longer to proof properly. The bread machine is simply operating on a timer, so it can't know if your loaf didn't rise to double its size in the normally allocated time.

Self-raising flour contains a leavening agent (usually baking powder) which is added to help the cake rise. Baking soda and bicarbonate of soda are also leavening agents that help the cake rise. Adding all three together could make the cake rise too much, causing it to be dense and crumbly or even collapse.

As a general rule, don't use self raising flour if there is another leavening agent called for in the recipe such as yeast or baking soda. The leavening in the self raising flour is usually enough. More, don't substitute self raising flour in your recipe without paying close attention to the rest of the recipe.

Baking powder: Add 1 ½ teaspoons baking powder for its leavening effect. This will take your flour from "all-purpose" to "self-rising."

If you make dough with active dry yeast that you have not first dissolved, you will get dough filled with little granules of dry yeast. This will be very ugly. Also, your dough won't rise very well because most of the yeast will still be encapsulated and will not be able to access the flour in your dough for food.

Active Dry Yeast vs.

Active dry yeast needs to be dissolved in warm water to be activated—a process called proofing—before it can be added to your dry baking ingredients. Instant dry yeast particles are smaller, and therefore do not need to be proofed before being added to dry ingredients.

Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F).