loaf of homemade bread

Favorite Bread Recipes – Homemade

favorite bread recipes

Okay all you homemade bread lovers out there…
Let’s see your favorite bread recipes!

I’m sure that most everyone will agree that there’s nothing quite like the smell of breadmaking, from the rise, to the baking, to the table! And there’s nothing like the taste of fresh, warm, homemade bread. I’m getting hungry just typing this!

I think it will be fun to share our favorite bread recipes. And it will be equally fun to try one that we haven’t made before…

Baking homemade bread is good practice

Whether you’re using store bought flour or milling your own flour, baking your own homemade bread from scratch is good practice for general preparedness in the kitchen.

An Electric Flour Mill For Your Own Homemade Breads

Choosing a Hand Grain Mill

Most every skill that you acquire will naturally flow towards independence and value. And food skills are essential to survival! While today we can buy any processed or ready-made food that we need in the grocery store, isn’t it great to be able to do it yourself?

The ingredients for breadmaking

The most basic of ingredients to make your own homemade bread include flour and water.

Other items such as yeast, egg, butter, milk, salt, sugar, also contribute towards a loaf.

You might make the most basic of bread, even without yeast, or you might go all out and load up that recipe with all sorts of scrumptious ingredients…

The proportions of ingredients make a difference too!

How To Make Basic Bread From Dough Without Yeast

You might use a bread machine to do the mix, rise, and bake, or you might choose to do it all yourself by hand and then into the oven.

THE Best Bread Machine For Bread Lover’s

Where There Is No Bread


Bread Recipes

I’ll start with a basic bread recipe:

1 cup milk
1 egg
1 Tablespoon butter
3 cups freshly milled wheat flour
2 Tablespoons sugar
¾ teaspoon salt
2 teaspoon yeast

– Mix together and knead for apprx. 10 – 15 minutes. Cover and let rise for 1 hour.

– Remove dough from mixing bowl, deflate and knead for about 5 minutes.

– Place in a greased bread pan. Cover and let rise for an hour.

– Bake


Another Bread Recipe

5 oz water (warm)
5 oz milk (warm)
2¾ cup, wheat flour
½ tsp salt
3 TBSP sugar
2 TBSP butter
1½ tsp yeast

– Add the liquid ingredients and yeast to a bowl, stirring to dissolve the yeast. Then add remaining ingredients, stirring until well combined.

– Remove the dough to a floured surface. Knead for 10 to 15 minutes and place into a greased bowl.

– Cover and let rise until doubled (1 hour).


– Remove the dough to a floured surface.

– Punch dough down and gently knead for a few minutes.

– Place into a greased (cooking spray or otherwise) loaf pan, cover and let rise until doubled (approximately 45 minutes to an hour).

– Bake in a pre-heated 350 degree oven for 30 minutes or until done.


Your Favorite Bread Recipes?

I love raisin bread. Any good recipes for that?
Cranberry bread is good too!
Cinnamon bread
Banana bread


  1. My easy go to recipe, almost cant screw it up,

    3cups warm water
    1.5 TBS salt
    1.5 TBS yeast
    6.5 cups flour

    Mix all well
    Let sit/rise
    Form loaves,
    Let rise, minimum 1/2 hour
    bake 420 for 35-45 minutes

    Can also refrigerate up to a week,

    Best results are placing rustic formed loaves on heated pizza stone to bake, with a pan of water in bottom of oven, excellent artisan bread

    My next favorite,

    1.5 cups warm water
    1can/1.5 cups canned milk warmed
    1.5 TBS yeast
    1.5 TBS salt
    2TBS sugar

    Combine let sit
    Add 6 eggs one at a time to mixer
    Add 6.5 -7 cups flour one at a time

    I usually do a mix of home ground and whole wheat and white flour, about 2 cups each white and wheat balance home ground,
    Bake similar to other recipe except cant be refrigerated

    1. Alternately to the second recipe i use all milk and only white flour and 1 cup sugar, 1 cup powdered sugar to make a nice brioche

      1. Sorry for the terrible form Ken,,,
        Thank you for fixing it,
        The first recipe makes good pizza dough too
        Can also make a decent flatbread, for that i just roll it out and lay it on a sheet cake pan,
        Let it rise an hor or so then bake

    2. Oops,
      Another note
      The second recipe, if done with the sugar and all white flour, makes an excellent raisin bread, just add 1 cup raisins broken up with the flour
      Alternately you can roll it out on a large floured surface and brush on 1/2c melted butter
      Spread a mix of 2 cups sugar 1.5 tbs cinnamon then either roll it up and place in loaf pan for raisin bread or cut into 2” or thicker slices and set in cake pan for cinnamon rolls

  2. Bananna bread
    1/2 cup butter
    1 cup sugar
    2 eggs beaten
    4 over ripe banannas crushed
    1.5 cups flour
    1TSP baking soda
    1/2 TSP salt
    1TSP vanilla
    1 TSP cinnamon
    Cream butter and sugar
    Add eggs
    Add bananna
    Add dry ingredients sifted together
    Pour in greased and floured baking pan
    Bake 350 for 60 minutes

    1. Nailbanger
      LOOKS delicious, have the bananas ready to go…yum!!

      1. AC,,
        Oh it is, fresh out of the oven with a big old scoop of vanilla haagendaaz,,,
        Darn, now im drooling, got to go get some icecream!

    2. Banana’s never seem to get to the stage of over ripe before they disappear in this house. I don’t care how many pounds I buy.

      1. Ill usually set some aside just to over ripen, my sweety loves that bread and i think she leaves em alone on purpose too,,,

    3. Nailbanger
      Tried this recipe tonight…….oh my………yum. You did GOOD!!!!

      Made this up into muffins for breakfast, so had to watch the time around 25 to 30 minutes maybe less. Will make this again and watch the time for baking..either way it is delicious.

      1. AC
        Glad you like it! When i make muffins with it i do a streusel topping,,, 2 0f those and a pot o coffee make any morning better!

    4. Nailbanger
      Made this recipe up read the amount of baking soda as tablespoons not teaspoons so reduced it by scooping it out of the dry mix. Did not hurt a thing.
      Actually, covered the metal mixing bowl put it in the fridge and made it a day later. Then finished it off the batter the next day. Did this recipe as muffins, and it turned out light & fluffy. If you every have to put it in the fridge it will be find just up the baking soda by extra 1/2 teaspoon.

  3. Old World Artisan – For Survival If you are baking bread once per day
    Yeast starter – 1/2 Gal water 1 TBS Yeast – 5TBS Sugar – Keep Yeast culture alive indefinitely by replacing with clean container and adding water sugar weekly.

    No Kneed Bread Recipe
    3cups flower
    1 tps salt
    1/2 cup of yeast starter water
    1 cup clean water
    Mix – Cover – Let sit Over Night
    In the morning pour dough out onto flour and fold over twice. place into floured or rolled oat towel allow one hour to rise again.
    Heat Dutch Oven – place dough into dutch oven and cover.
    Bake that bad boy for one hour (depends on your stove) at 400

    1. FIY
      For continued yeast propagation you can also use a piece of raw dough and save it for the next day to start another yeast culture.
      Nature is awesome…

    2. White cracker
      How much water & sugar ratio are you using to keep the starter alive?
      I am going to print out your information along with NB’s post.

      1. Did not notice if anyone mentioned using bottled water and not tap water with starters. I have managed to keep my sourdough starter alive for several years by not killing it with chlorinated tap water. If kept in the refrigerator, you can use it once or twice a week and not have it go bad.

  4. Although I have not made it, I have had the pleasure of eating it: Ezekiel bread. A sprouted grain recipe. Low-glycemic also. Tons of recipes online. Enjoy 🍞😊

    1. We’ve been making bread for several years and for the last loaf the mrs. ground up some wheat I sprouted and dried and it is the best bread ever. But I didn’t know the name until I found this post about Ezekiel bread and looked it up.

  5. My favorite at the moment (because I can remember it easily)

    3 c flour
    1 5/8 c water (1 1/2 + a little)
    1/2 t salt
    pinch of yeast

    Mix all ingredients, set in a warm place for 18 to 24 hours (until bubbles show on the surface). Lift and gently wrap into a ball, place in the bread pan and allow to rise until doubled. Bake at 350 until it sounds hollow when thumped (about an hour)

  6. I have made all kinds of bread but our favorite is bread, rolls and cinnamon rolls using the Lion’s house roll recipe;
    2 Cups warm water
    2/3 cup non fat dry milk
    2 Tab yeast
    1/4 sugar
    2 tesp salt
    1/3 cup butter or shortening
    1 egg
    4 1/2 – 5 cups flour
    Throw it in the bread maker to mix and knead. Take it out and shape into rolls & 2 loaves of bread or a bunch of cinnamon rolls or even one of those Star breads made around Christmas. If you are just going to make bread you might want to substitute 1 cup of whole wheat flour to make it a little more sturdy and it makes very light bread. I let them raise and bake bread for 30 min or so at 375 and the rolls about 15 min. Forgot to mention. Slather the dough when making rolls with butter and put butter on all the baked items just out of the oven.
    I use White Rose flour form Cortez milling which is the best for everything. It is very light. I also use dough enhancer as I live at 7600 feet and bread tends to fall. And of course gluten when I use any wheat flour. The flour also makes wonderful buttermilk biscuits baked in the oven or over a campfire.

    1. old lady
      Cinnamon rolls…homemade yum. Our neighbor would make the best homemade cinnamon rolls, we(baby sister & I) never got the recipe from her. She would make them, then invite mom, sister and myself over for tea. Special memories.

  7. Okay, my favorite recipe is Herbed Green Onion Bread. The recipe is for a bread machine, however you can knead and bake yourself, I have done it in the past when I was between bread machines.
    1/2 cup thinly sliced green onions
    1/2 teaspoon dried basil, crushed
    1/2 teaspoon dried thyme, crushed
    1/4 teaspoon dried rosemary, crushed
    2 tablespoons butter
    1 cup milk
    1 egg
    3 cups of bread flour
    2 tablespoons sugar
    3/4 teaspoons salt
    1 teaspoons yeast
    Put all of the ingredients in the bread machine.

  8. Tis isn’t bread, but close.
    Old fashion Hot Cross Buns:
    1/4 cup milk
    1/3 cup sugar
    3/4 tsp. salt
    1/2 cup shortening
    2 pkgs. active dry yeast
    1/2 cup warm water (not to warm though)
    3 eggs
    4 cups all-purpose flour (about)
    3/4 cup raisins or chopped dates
    1 egg white
    1tsp cold water
    Make frosting (later)
    Scald milk, add sugar,salt and shortening; cool to luke warm.
    Sprinkle yeast on warm water and dissolve.
    Add eggs,yeast and 1 cup flour to the milk mixture; Beat at med. speed about 2 mins., Stir in raisins or dates and enough remaining flour, a little at a time, to make a soft dough that is easy to handle, and then beat well. Place dough in lightly greased bowl and lightly grease top. Cover and let rise about 1 1/2 hrs. Then punch down and roll or pat to about 1/2 inch thick. Use biscuit cutter or cup or something to cut out 2 1/2 in. rounds, and shape cutouts like buns. Cover and let rise about 1 hour. Cut shallow cross on top of each bun, mix egg white and cold water and brush over tops.
    Bake at 375 degrees 15 minutes or until golden brown. While cooling, make frosting with 1 cup powder sugar, 1/2 tsp. vanilla, and 2 tblsp. hot water. Then fill in crosses on buns with frosting.
    I know making these takes a long time, but I did say they were old fashioned. Ate them a lot in 50’s, 60’s, 70’s.

    1. P.S. You could probably add some cinnamon some where along the line, if you like it. Yum!

  9. I like muffins with coffee and I made and sold orange-walnut muffins when I lived in Kalifornia. It is a quick bread recipe which uses baking powder and salt but it substitutes orange juice, grated orange peel ( orange zest ) for the bananas that would be used otherwise. I also add chopped walnuts to the muffins/bread. The recipe I use is from the Joy of Cooking.

    I first became interested in the concept of surplus and shortages while I was working as a cook in Southern California. I realized I was living in a land where citrus and walnuts grew well and we had to import bananas. The demand for banana nut bread was always high but the supply was limited at times. I expanded the menu options to include cranberry orange bread, orange nut bread to keep the shelves stocked each morning at the local coffee shops. I grew to prefer the orange nut bread/muffins in short order. It also led to me majoring in Economics.

    1. Cali refugee,,,
      Regular flour? Or cake flour?
      I read you can substitute corn starch for some of the flour to reduce the protein content so the regular flour acts like pastry flour?????
      Havent tried it but am going to, maybe tomorrow,,,

      1. Nailbanger
        Pastry flour is SOFT white wheat berries ground into flour

  10. Most any bread recipe can be a cholesterol buster bread. For two loaves which is appox around 8 cups of flour, just add a cup of oat bran and replace the fat with olive oil.
    Eat two pieces a day. This will give you the amount of oat bran needed to help. Plus it does taste good too. Barley flour is also helps to reduce cholesterol. The bran could be added to muffins or bagels as well.

  11. This recipe is mixed and kneaded in a bread machine then formed into two long (12 to 14 in.) loaves and baked in a large double, perforated French bread or baguette pan. It rises once in the bread machine and once in the bread pans. Occasionally we’ll use a regular loaf pan and sometimes we simply make rolls. If you don’t have a 7 grain mix then use all hard red or hard white wheat. Use whatever you have available. We mix and match. We usually grind enough at one time to make bread at least 2 times between grindings. Or once every couple weeks. This recipe will make 2 large loaves. Shelf life is about 4 – 5 days before it has to go into the refrigerator. 2 loaves don’t last us much more than a week. It freezes nicely.

    7 grain mix evenly mixed (Fresh; fine ground) (5 cups)
    Millet, Wheat; Hard white, Wheat; Soft red, Wheat; Hard red, Barley, Oat groats, Rye
    2 cups white bread flour
    1 tablespoon Amaranth – ground fine
    1 tablespoon Flax – ground fine
    2 tablespoons raw sugar or Turbinado (we buy raw sugar directly from the sugar mill), or you can use honey.
    Sea Salt
    2 tablespoons wheat gluten
    ½ cup Yogurt
    1/8 cup Olive oil
    1 / 8 cup each: Oat groats – Course ground; Oat bran; Rye flakes or Rolled Oats or both; finely ground organic soybeans; Pumpkin seeds; whole, Sesame seeds; whole, Hemp seeds; whole and sometimes finely ground pecans.
    2 1/8 cups of filtered water.

    1. We grind the grain first. Usually 3-4 quarts, mixed. Then scoop out 5 cups for the bread.

    2. Crabneb: Question. what tem. and for how long do you leave it in the oven????

  12. I am going to be in bread heaven after printing out all the recipes. Now if that new printing system on #10 windows will do what I want, not it thinks I need….

  13. I had to get rid of my bread machine. The paddle inside was missing, probably stuck in the bottom of a loaf of bread. My wife’s been coming around lately with boxes of bread machine mix put up in 2014… giving me the stink eye. OK.

    So I made a batch last week with fresh yeast. The box instructions called for butter to be chopped up in the mix. hmmm. Rise, punch down, rise again, then bake. Oh the whole house smelled amazing.

    I popped it out of the pan to cool and left to run an errand. Upon return the loaf was GONE! My dog… climbed up on the counter and grabbed the whole thing, then devoured it. I guess it was good.

  14. Dinner rolls (12) @ 8000’ ASL
    Everything in this recipe is measured by weight instead of volume, so it can be doubled, tripled, or even multiplied by 15 without having to adjust anything. It is in grams to avoid having to convert teaspoons into cups or ounces into so many pounds and ounces when doing large batches. It took me a bit to get the hang of baking by weight instead of volume, but now there is no way I would go back. All of my recipes were developed at elevation, so if you live at sea level, you might have to alter some of the quantities…
    In a mixing bowl, combine:
    145 g AP flour
    40 g rye flour
    230 ml water
    25 ml honey
    1 g instant yeast
    The mixture should be like a thick pancake batter and is called a “sponge”. In another bowl, mix:
    135 g AP flour
    45 g rye flour
    25 g powdered milk, preferably whole fat like Nido
    2 g instant yeast
    Pour this flour mixture over the sponge and cover with plastic wrap. The sponge will bubble up through the flour mix. Let rest 1-4 hours. The longer it bubbles, the more flavor will develop. To mix the dough, add:
    75 g softened butter
    10 g salt
    Mix thoroughly. Turn onto a lightly floured counter and knead for 5 minutes, adding just enough flour while kneading to prevent it from sticking. Pour some vegetable oil into a clean mixing bowl and put the dough in, coating in thoroughly with the oil. Cover with plastic wrap and let rest until doubled in volume, 1-2 hours.
    Preheat oven to 400 F with a pizza stone on a rack on the lower 1/3 of the oven. Punch the dough down and cut into 12 equal size pieces with a serrated knife. Roll into balls. Place balls onto a baking sheet that has been sprinkled with cornmeal and brush with butter or olive oil. Let rolls double in size. Place baking sheet onto pizza stone and bake for 20 minutes until golden brown. If you prefer soft rolls to crusty rolls, brush with butter or olive oil as soon as they come out of the oven.

    1. The rye flour must give it a nice bite,,,
      Been trying to find dark rye grain, hard to get in any quantity over 5#

  15. Printer’s going to catch heck with all these good looking Bread Recipes.
    Thanks everyone, will be posting a couple myself.

  16. I am the best bread brick baker in the world! So far, I have baked a retaining wall, huge root cellar and now I’m gonna work on Baked Brick driveway.! (hate mud) Thought about making my own Armor Piercing baked ammo, but was afraid it would be to dangerous. I don’t need sandbags, I have Baked bricks for defensive shooting position. Pretty sure they will stop a used spent uranium round.!

    1. Funny stuff,, pretty impressive, baked goods that stop DU rounds,,,,

  17. O.k. Here we go. Another old fashioned receipe from old Farm Journal.
    Orange-nut glazed RAISIN BREAD:

    1 cup milk
    1 1/2 tsp.salt
    1/2 cup sugar
    1/2 cup soft butter or shortening
    2 pkgs. active dry yeast
    1/4 cup warm water (not too warm)
    5 1/4 to 5 3/4 cup all purpose flour
    2 eggs
    1tsp. grated orange peel
    1 tsp. ginger
    1 1/2 cups raisins
    (make orange nut glaze later)

    Scald milk. Pour over salt, sugar, and butter in large bowl. Blend and cool to luke warm.
    Dissolve yeast in warm water. Add to milk mixture with 2 1/2 cups flower. Beat with mixer 2 mins. at medium speed.

    Beat in eggs, orange peel, ginger, raisins, and 1/2 cup flower. Then slowly mix in enough remaining flour (with spoon, then hands) to make a soft dough that leaves the sides of bowl.

    Take out and knead on lightly floured surface until smooth. Rollup in ball, and place in lightly greased bowl, lightly greasing top also. Cover and let rise 1 to 1 1/2 hrs.

    Punch down and let rest for 15 mins. Divide in half and shape into loaves. (if you want to add a little cinnamon somehow, now is the time).Place loaves in two greased loaf pans. Make 3 diagonal slashes 1/4 inch deep across each loaf.

    Cover and let rise until almost doubled (about 1 hour).

    Bake in oven at 375 degrees 40 to 50 minutes. Cover with sheet of foil after first 20 minutes if loaves are browning to fast. When done, remove from pans, and spread Orange-nut glaze on tops.

    1 cup powdered sugar
    2 tsp. soft butter
    1/2 cup finely chopped walnuts
    add 2 to 4 tblsp. orange juice to make glaze of spreading consistency.

    GOOD LORD! I’m exhausted just typing this up. Now I’m to tired to make any. Time for a nap.

  18. Wow awesome recipe collection! I love to bake bread great stress reliever to kneed that dough!

    Know how I am going wait out this snow storm :-)


    1. Mmmm
      Ok love homemade bread.
      Ma made bread, rolls, etc.
      I tried to make bread one time….
      It was so good the dogs wouldn’t touch it. And I bet it could have flattened tires if it was spread across a roadway.
      Will all take these recipes posted. 👍

  19. I love this topic! Making fresh bread is one of my favorite things….and everyone loves eating it too. So I cannot wait to try these recipes listed.

    My favorite standard load bread recipe is made using fresh ground whole wheat. Although you could make it with only hard white or red, I like using the combination.
    I have found whole wheat is thirstier than standard white flour and it does better when allowed to rest in between working it. I use cast iron pans prepared with lard. This makes a wonderful, soft sandwich bread or serving with soups and stews.

    2 cups hard red wheat flour, 2 cups hard white wheat flour, 2 cups soft white wheat for 6 cups total freshly ground flour
    2 and 1/4 teaspoons yeast
    1/4 cup honey plus 1 teaspoon
    3 tablespoons butter melted
    1 teaspoon salt
    2 cups water and 1/4 cup water used separately

    Step 1:
    Mix the flours together well, then separate out 3 cups of the flour in a separate bowl. Add 2 cups warm water and mix. Cover with damp tea towel and let sit for about 30 minutes (while your yeast is rising).

    Put the 1/4 cup warm water in 2 cup measuring cup and add the teaspoon honey. Stir well. Then add the yeast and mix. Let rise for 30 minutes.

    Melt butter and add the 1/4 cup honey to it and mix.

    Step 2:
    After flour has soaked and yeast is bubbly for 30 minutes, mix together. Then add the salt, melted butter and honey and stir well. Then add the salt and stir well.

    Then mix in the remaining flour and stir until it is too hard to stir, then dump on floured countertop and knead or use your bread kneading machine. Dough should feel pliable and not dry. You may need to add a touch more flour if really damp day. Knead for 15 minutes by hand OR mix in the bread mixer (I use a Bosch) for 8 minutes.

    Place in a large greased bowl and cover with damp tea towel. Place in warm corner and allow to rise 1 1/2 to 2 hours. Test by sticking set finger in dough and if it does not fill in, it is ready.

    Remove from bowl with wet side up send smooth down flat. Divide into 2 even sizes. Roll with a rolling pin and then roll up dough and make into loaves. Place in greased pans and cover with damp tea towel.

    Allow to rise until double, about one hour. Allow to rise about 1 inch above pan side. I take the towel off the last 30 minutes and then turn on oven at that time.

    Bake in 425 degree oven for 23 minutes or until loaves are lightly browned and smell amazing. Remove from oven and release pans, place on wire rack. Brush tops with butter if desired. Try not to cut into it right away or you will eat the whole loaf!

    Ok, company is here gotta go…hopefully no typos but I doubt it.

  20. OK, great recipes and hope I get an answer on this.
    When can I use my ground wheat berries in lieu of all purpose flour purchased at the store?
    When will I know when I can use it in that form ?
    Is there something I add to make it all purpose flour?
    I am told there is a big difference.
    Yes, I am a novice, but want to start baking my bread.

    1. PapaJ
      You can pretty much use them for anything,
      There are differences between the different wheat berries, protein content and color mostly, but they all work for whatever as long as you understand it wont be like store bough right out of the gate, it takes some practice, like grinding hard red winter wheat and making a dense rustic bread or double or triple grinding a soft white wheat berry in a grinder with a stone vs a burr, and sifting out the bran etc,,,
      Best is to just start experimenting, thats what i do to varying degrees depending on how lazy i am or how adventurous i am, Also, know that you can grind other stuff too, like oats, or sorgum or kinoa, even amaranth or beans into flour,,,

    2. Some people sprout the wheat and then dehydrate and grind…sounds like a lot of work, but has a purpose…..to reduce gluten and give heavier B vitamin availability..

      1. If you havent tried adding sprouted whole grains to a hearty whole wheat or rye bread, you got to try it, excellent flavor, the recipe i tried used just sprouted wheat berries, just when they break, is good,

    3. Papa J, I was told when you first start eating fresh ground whole wheat to mix half whole wheat and half regular flour so your body has a chance to adapt to the whole wheat. So the bread recipe I included above, I started out using 3 cups regular flour sifted and 3 cups of hard white whole wheat (I like a Golden 86 for my hard white wheat). I would also do this whenever the grands come stay with us since they were not used to the whole wheat either. I think what you will see is the regular flour from the store uses a tad less water.

      I also use the substitution of fresh ground whole wheat flour when making my favorite brownies but I use the soft wheat. I use the soft whole wheat for my pie crusts and crumb cakes, banana, zuke, and rhubarb breads and cakes.

      I don’t sift out the bran because I want to eat that part. I have also found that if you have a really good grinder, it will give you a good consistency of the flour first time around for most things. But some grinders may require an additional pass, or if you were making something more delicate you may want it really light and would grind well and probably sift.

      Just start using it and you will quickly get a feel for it. And if you have chickens or pigs, they love to eat what practice rounds you don’t want to eat. The advantage you have is the people who posted recipes here have used and enjoyed them, so you know they are good.

      Regarding the all purpose flour – I believe that is simply flour that has middle of the road protein count which allows you to bake bread, rolls or cupcakes. Whole wheat comes in red and white hard wheats and soft wheats. The white hard wheats are generally sweeter and milder flavor. So many people use white whole wheat when substituting for all purpose flour.

      When recipes ask for self rising flour you probably want to think about using soft wheat flour. It is lower protein count and is used for tender biscuits, muffins, or pancakes (you get the idea). Self rising flour has baking powder and salt added to it.

      The cake flour is super light and I am not positive how to replicate this but when I try, that is when I will grind really super fine and sift. I think it has cornstarch in it also – so lots of work to figure this one out. I avoid it by cheating and using cake mixes when I must bake a cake which is maybe once a year.

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