Can self raising flour be used for bread?

You can use self-raising flour for bread, but it's not ideal and will likely result in a denser, less flavorful bread. Here's why:

* Self-raising flour already contains baking powder: This means the bread will rise too quickly, leading to a dense texture and potentially a crumbly loaf.

* The gluten content in self-raising flour is usually lower: This is because it's designed for quick breads, cakes, and pastries. Bread flour has a higher gluten content, which is essential for creating a chewy, elastic texture.

* The flavor may be compromised: The baking powder in self-raising flour can affect the overall flavor of the bread, making it taste less like "real" bread.

However, if you absolutely have to use self-raising flour for bread, here are some tips:

* Reduce the amount of baking powder: You can try using a lower amount of baking powder than what the recipe calls for. Start by reducing it by about 1/4.

* Increase the gluten content: Add a tablespoon or two of gluten to the flour mixture to compensate for the lower gluten content.

* Use a recipe specifically designed for self-raising flour: Look for recipes that specifically mention self-raising flour and have been adapted for its properties.

In general, it's best to use bread flour or all-purpose flour for making bread. These flours have the right gluten content and don't contain any added ingredients that could interfere with the bread's texture and flavor.