When a bread recipe calls for yeast - can you use self rising flour?

No, you generally cannot use self-rising flour in a bread recipe that calls for yeast. Here's why:

* Self-rising flour already contains leavening agents (baking powder and salt). Yeast, on the other hand, is a living organism that produces carbon dioxide gas through fermentation, which is what makes bread rise.

* Using self-rising flour in a yeast bread recipe will result in a dough that rises too quickly and unevenly. The baking powder in the self-rising flour will activate immediately when mixed with liquid, while the yeast will take time to ferment. This creates an imbalance in the leavening process.

* The flavor of the bread will be affected. Self-rising flour has a slightly different flavor than regular flour, and the addition of baking powder can give the bread a slightly metallic taste.

What to do instead:

* Use regular all-purpose flour and add the yeast as instructed in the recipe.

* Add your own salt and baking powder if the recipe requires them, but this is generally not necessary for yeast breads.

Exceptions:

* Some quick breads and biscuits might call for both yeast and self-rising flour, but these are exceptions to the general rule. The recipe will clearly state the ingredients needed.

Always follow the recipe instructions carefully to ensure successful baking.