Make what Fanny Farmer calls "milk and water bread".. 1 cup milk ( whole) 1 cup warm water, 1 T. salt 4 T shortening ( crisco, lard, butter oleo, or oil) 2 T sugar About 6 cups bread flour Warm water, mix in sugar and yeast, Scald milk add shortening to it and allow to cool. When cool stir into the yeast water mix, add 1/2 the flour and beat and stir, add the salt, mix and stir and add flour until stiff enough to knead, adding as much more flour as needed to make as oft but workable dough. Let rise until double. Form into rolls of desired size...let rise until not quite double and bake 375 until done ( depends on the size of the rolls)...about 17 to 35 minutes. Makes good hamburger buhs. Linda C

Plain flour and self raising flour are not interchangeable in most recipes. Plain flour has no leavening (rising), whereas self-raising does. Of course, if the SR flour is a bit old, you might find that the leavening has 'died off', and you might be able to get away with using it. Mind you, I've used the wrong flour my mistake more than once. If you're making biscuits (cookies) which call for plain flour, and you use SR, they might rise more than you want and be softer in texture instead of crisp - but maybe you won't mind that! SR flour is great for things like cakes, scones, muffins, pancakes. It is far more commonly used here in Australia than in America, so I've learned.

This is the one I always made.....maybe added a handful of raisins.....maybe topped with some grated cheese or some dill seed....but this is basic beer bread. Linda C Beer Bread Here's the easiest loaf of bread you'll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour* 3 tablespoons sugar 1 (12-ounce) can of beer Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 1 hour. Makes 1 loaf.

Gluten-gree is THE way to go. I dropped 20 pounds in 4 weeks doing nothing but eating gluten-free. have the "Wheat Belly" book, and I've read most of it. I have tried only two recipes, the Crab Cakes and the Pizza. The Crab Cakes were heavenly, the Pizza was... passable. My grand-daughters ate it (they're 6 and 2), but if it looks like pizza, they'll eat it. In my experience, nothing that is SUPPOSED to taste like bread tastes like bread. It's not soft, not doughy and yeasty, just... not. The breads you can buy or make are great for toast, french toast, breadcrumbs for cooking, etc. But they're not good for sandwiches or pizza doughs if you want a soft crust. I just had to learn to live without. I don't even save them for "special treats" because I'd rather just lose my taste and craving for such things. In ALL other recipes that aren't breads/muffins/bagels, I just replaced wheat flour with soy flour. I can't tell a difference really, or it feels so much better in my stomach that it SEEMS to taste better.