Can you use normal self raising flour to make bread?

You can use self-raising flour to make bread, but it's not ideal and will likely result in a dense, cake-like texture. Here's why:

* Self-raising flour contains baking powder: This is designed for quick breads and cakes where you want a light, airy texture. Bread, on the other hand, needs a longer rise time and the gluten development that comes from kneading and proving.

* Gluten development: The gluten in bread flour is strong and stretchy, giving bread its chewy texture. Self-raising flour often has a lower protein content, meaning it won't develop as much gluten.

* Taste: The baking powder in self-raising flour can sometimes impart a slightly sweet or chemical flavor to the bread.

What to do instead:

* Use bread flour: This is the best option for bread because it has a high protein content, leading to strong gluten development.

* Add yeast: Bread requires yeast to create the bubbles that give it its texture.

* Learn the basics of bread making: There are many resources available online and in libraries to help you learn the basics of bread baking.

If you do decide to use self-raising flour for bread, be aware that:

* You may need to adjust the recipe. Less flour might be needed, and you may want to add some extra water to compensate for the added baking powder.

* The bread will likely be denser. It won't have the same chewy texture as bread made with bread flour.

While you can technically use self-raising flour for bread, it's not recommended for best results. Using bread flour and yeast is the best way to ensure a delicious, fluffy, and chewy loaf of bread.