An easy bread recipe for beginners with self raising flour!

Easy Bread Recipe for Beginners

Ever since I remember baking, I always wondered whether I can make self raising flour bread. Conventional baking wisdom would dictate that you always need yeast and strong bread flour to make bread.

But sometimes you just don’t have any laying around. So I made this amazing bread with only four ingredients and best of all? Its preparation lasts less than the walk to the nearby bakery store! Only 10 minutes!

Try out this super easy bread with self rising flour recipe and you will be rewarded with a crispy golden-brown crust, a fluffy, soft and slightly chewy delicious loaf of bread. Enjoy while still warm with a spread of your favorite creamy butter!

Self raising flour bread

Can you use self raising flour to make 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.

Baking powder acts very similarly to soda when making bread and the Irish just love soda breads! In contrast to yeast, baking powder acts very differently when making bread. As soon as water is combined with the self-raising flour it starts to act, producing air bubbles that give the bread that fluffy appearance and texture.

On the other hand, yeast requires time to digest the sugars and ferment the bread. So while a yeast bread may need 4-5 hours to prove this self raising flour bread is ready to bake almost immediately.

Do you need yeast when using self-raising flour to make bread?

No, at least not the traditional bread yeast. When using self rising flour the bread proofs much faster. Therefore, if you also add yeast to it you will need to wait for it to act.

As a result your bread will be way over-proofed and will most likely collapse while baking. However, by skipping the yeast entirely you will loose out on that delicious bread flavour. To make your bread taste delicious, there are three tricks that make all the difference.

Self raising flour bread

How to make the perfect easy self raising flour bread

There are three things that make this self raising flour bread taste simply amazing.

  1. Firstly its the beer. It contains natural yeast that will substitute that bread-y flavour that yeast would normally give. Beer also contains air bubbles that will give your bread a delicious soft and chewy texture.
  2. The second trick is not to let the bread prove at all. When you are done kneading it, shape it and bake it. This will contain how much the bread rises and it won’t collapse.
  3. The third trick is kneading. Self raising flour doesn’t contain as much gluten as bread flour so its best to put in a little extra elbow grease in to let the gluten develop or just use a hand mixer with a dough hook to do the work for you.

Love bread? These delicious bread recipes are made for you!

If you love bread as much as I do, then this list of my favourite breads recipes is made for you! 

  1. Greek rustic village bread
  2. No knead bread
  3. Bread machine sourdough bread
  4. Pita breads, perfect for a souvlaki!
  5. Extra soft Burger buns
  6. Sesame bread rings
  7. Olive bread
  8. Raisin bread
  9. Lagana bread (Greek flat bread)

What to serve it with?

What I love the most about having freshly made bread is soaking up that a delicious stew sauce, dipping it in my salad and of course covering it with delicious dips! Take a look at my very best dishes that go great with this bread in the links below!

  1. Greek beef soup
  2. Greek peas and potatoes stew (Arakas kokkinistos)
  3. Potatoes stew (Patates Yahni)
  4. Delicious Briam (greek mixed baked vegetables / ratatouille)
  5. My 3 super easy hummus recipes
  6. Aubergine dip (melitzanosalata)
  7. Garlic and potato dip (Skordalia)
  8. Taramasalata (fish roe dip)
  9. Tzatziki recipe! 
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Easy Bread Recipe for Beginners

Self rising flour, easy bread recipe for beginners!

1 Star2 Stars3 Stars4 Stars5 Stars (746 votes, average: 4.84 out of 5)
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  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 14 pieces 1x
  • Category: Breads
  • Method: Baked
  • Cuisine: Greek

Description

A super easy bread recipe using only four ingredients! As you are using self rising flour and beer for this easy bread recipe, you don’t need to wait for the dough to rise. So more time to enjoy it!


Ingredients

Scale
  • 500g self-rising flour (17.5 ounces) without added salt. If you’re in the US, the self raising flour most likely contains salt already added to it. If you can’t find any flour without salt, try using plain flour and add 6 flat teaspoons of baking powder to the mix.
  • 330ml beer, blonde pale lager such as bottled Heineken (1 1/3 of a cup)
  • 1/2 tsp salt
  • 2 tbsps olive oil


Instructions

  1. To prepare this easy bread recipe, add into a basin all the ingredients and blend with your hands, until the dough becomes an elastic ball. Alternatively, add all the ingredients into a bowl and mix using your hand-mixer with the dough hook attached until the dough is soft and does not crumble. Depending on the kind of flour used, the weather and many other factors, you may not need to use all the flour, or you may need some more. Leave 50g of flour aside and add a little bit at a time, until the dough is firm and not too sticky.
  2. Preheat the oven to 200C (400F) (with both top and bottom heating elements on) or 180C (350F) fan. Because in this easy bread recipe you are using self-rising flour and beer it is not necessary to wait for the dough to rise.
  3. Turn the dough out onto a floured board, wet your hands and split it in half. Knead each half with your hands, to form two round loafs.
  4. Sprinkle the bread loafs with some water and sieve with some flour. You can also sprinkle with some sesame seeds for some extra crunchiness.
  5. With a sharp knife, score the top of each loaf. Make 3-4 slashes across the top with a few deeper than the others.
  6. Layer the bottom of a baking tray with some greaseproof paper and place the loafs on top. Bake in the preheated oven at 200C (400F) with both top and bottom heating elements on or 180C (350F) fan and bake for 60-70 minutes, until a nicely coloured crust forms and is cooked throughout.


Nutrition

  • Serving Size: 1 piece
  • Calories: 157kcal
  • Sugar: 0.1g
  • Sodium: 84.7mg
  • Fat: 2.3g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 28.1g
  • Fiber: 1g
  • Protein: 3.8g
  • Cholesterol: 0mg

Keywords: Easy bread recipe, Bread with self rising flour, Bread with beer


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26 Comments

  1. i cannot turn one element on and off unless I use the lower over and then it is left or right not top and bottom anyway

    • Eli Katerina

      Oh that’s unlucky… In that case just bake with both top and bottom elements on, just move the bread around! Start by placing on the lower rack then move to the middle rack!

  2. ELIZABETH ANNE DAVIES

    thank you now I can make this and hopefully it will save me money

  3. About to try this ……. The idea of quick bread is a ‘must’ try πŸ™‚

  4. Darren Saunders

    I am about to try this! This seems such an easy way of making bread when on board a small boat rocking in the waves. Cheap, easy and tasty… ?

  5. can I mix dough in a bread machine

  6. A fantastic recipe super easy and quick because no waiting time for dough to rise. Hubby loves the texture and taste. Thanks heaps πŸ™‚

  7. I love this recipe! Have shared with friends and family too.. made it about 4 times now and a win every time, it’s so easy, and absolutely delicious! I’ve added sunflower and chia seeds to the mix too..

    Also today I put one half of the dough in a 1lb loaf tin as an experiment – it worked! Slightly better shape for sandwiches..

    Question – if I wanted to just make one, bigger loaf, how would that effect the baking time? Or is it not recommended?

    • Hi Em, thank you for your kind words! if you’d like to make a bigger loaf, you’ll need to use a bigger tin and stretch it out a bit more. It shouldn’t take much longer to bake – probably add an extra 10 minutes, if that. Check the crust on top and when its nicely browned its done πŸ™‚

  8. dina karallis

    I have a fan oven and not sure how to adapt this recipe

  9. Can you replace the self raising with gluten free self raising?

  10. Super quick & easy recepie thank you. However while my bread was nicely brown and Vert crispy on the outside it was very dense in texture and still a bit doughy on the inside. Where did I go wrong?

  11. i will try,i am alway afraid that without yeast it might not rise.
    i should then get back to you.,thanks

  12. Elaine Woods

    Just made the bread and it’s delicious. Could I freeze half the unbaked mix?

  13. Your bread looks amazing, but your recipe states both self rising (US) and self raising (UK) flours. These are totally different mixtures, I learned this the hard way! Can you please tell me which one you used? Thanks!

    • Hi Debbie

      We used European self raising flour, which as you pointed out does not contain salt. If you’re in the US a good solution would be to use plain four and add 2 teaspoons of baking powder to every cup of plain flour, then add the salt separately.

      Best regards

      Eli

  14. hi please what is the 200c baking temp is it 350 or 400 degrees oven

    • Cathy
      to convert Degrees centigrade to Fahrenheit multiply by 1.8 and then add 32 ie. 200C = 200×1.8 = 360 + 32 = 392F

  15. Sherry Miller

    The US self rising flour already has salt in it, do I still need the salt the recipe calls for? I made one loaf already with the salt and the taste wasn’t quite right

    • Hi Sherry

      If the flour already has salt in it then avoid adding any to the recipe. A better solution would be to use plain four and add 2 teaspoons of baking powder to every cup of plain flour, then add the salt separately.

      Best regards

      Eli

  16. Can wholemeal self-raising flour be used for this recipe? Might there be any necessary adjustments?
    Thank you. Looking forward to trying this but I dont eat white flour.

  17. jenny tavernier

    Oops! Commented earlier on leavening, (Corriher) re: too much baking powder will cause deflation- The correct amount of baking powder is 1 1/4 tsp to one cup flour!
    I wish I could send a pic of my bread from your recipe- it came out mammothly!
    Thank you for being my 1st time using self rising flour. (US)
    Uh, i did cheat a bit because i put chopped up olives in it! Lol!
    It was lovely, and bread texture, great!
    Jen

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