?? Self-Rising Flour - Need Quick Answer

[happytobehere]

I'm making Joan's Zucchini Pineapple Bread and it calls for 4 cups of AP flour. I don't have 4 cups AP, but I do have 4 cups of self-rising flour. If I use the SR flour, do I leave out the salt, baking powder and baking soda called for in the recipe? I'm not sure about the baking soda. :confused: Thanks so much.

[soozeecooks]

Omit the baking powder and the baking soda as self rising flour contains both

1 cup self rising = 1 cup flour, 1 1/2 tsp Baking powder and 1/2 tsp B soda

[happytobehere]

Soozee, thanks a bunch! I didn't want to goof up this bread.

[luv2cook]

Omit the baking powder and the baking soda as self rising flour contains both

1 cup self rising = 1 cup flour, 1 1/2 tsp Baking powder and 1/2 tsp B soda

Snooze, what kind of flour do you use?? I use White Lilly plain and let me tell you, it doesn't do the same at least for me :-( I usually buy plain flour so any HELP would be truly be appreciated!!

[soozeecooks]

Snooze, what kind of flour do you use?? I use White Lilly plain and let me tell you, it doesn't do the same at least for me :-( I usually buy plain flour so any HELP would be truly be appreciated!!

I don't use self rising flour unless a recipe calls for it, and that is rare, so I just make my own from the posted recipe when I need it. When I make it, I sift the flour before measuring and sift again with the leaveners, stir the mix, and then measure out the amount needed. The freshness of the leaveners is important, as always.

We don't get White Lily flour in regular grocery stores where I live. I've heard it's wonderful because it's made from softer wheat and consequently has a slightly lower gluten content making baked goods more tender. It is available in specialty stores here in CA if a person really wants or needs it. I keep unbleached all purpose flour and also bread flour on hand. If I need cake flour, I either use 1 cup of A/P flour minus 2 Tbsp, or I sub 1/4 of the flour called for in a recipe with cornstarch, but it really depends on whether I think the recipe that calls for cake flour might be affected by the volume of flour or not..like some cake batters that are really thinned out with liquid, I use the cornstarch substitute because the batter needs the mass.

[soozeecooks]

Oh...one more thing. When I bake cookies that are known to spread, I combine all purpose flour with bread flour, ie: 2/3 cup all purpose and 1/3 cup bread flour per each cup of flour called for in the cookie recipe. I only use this combo for really rich cookies..ones with lots of butter, like chocolate chip cookies, snickerdoodles, ie..any drop type cookie with about a 2 to 1 ratio of flour to butter.

[luv2cook]

Soozee--Thank-you so much for the info! Printing this out for future use. Never would have thought about combining bread flour and AP flour in cookies that spread--that is a great tip! White Lily IS a great flour. What a shame so many across the country do not have it on the store shelves. If ever you would like some I'll be happy to ship it to you :-) Thanks again for the tips and please forgive my typo in your name--no edit button you know:)

[happytobehere]

Well, I got the bread made last night and it came out too dry. :( I cooked it in two Wilton metal loaf pans and watched it closely and tested it before taking it out of the oven. I wrapped one loaf and put it in the freezer and wrapped the other and put in refrigerator. I thought refrigerating/freezing it might make it more moist. We'll have a slice tonight and see if that helped any.

Any ideas what caused this to happen? :confused:

[soozeecooks]

It may just need to sit overnight. One other thing I have found with quick breads that may have gotten over cooked or were just too dry to begin with, once they have cooled almost completely, but not totally, is to cover them, in say a cake stand or something with a lid, and let them sweat and finish cooling. I know, it sounds crazy..but it has worked for me. I do this with cookies too, ones that have turned out too hard..I put them in my cookie jar before they are completely cool..it keeps them softer...because they sweat a little and the moisture doesn't escape and is reabsorbed.

If a cake has cooled completely and I find it's too dry..like pound cake, I put a glaze that contains some melted butter in it on the cake. The cake will absorb some of the moisture and the butter and sugar will seal in the moisture. You may have noticed that layer cakes with frosting are more moist the next day..it's because the cake absorbs some of the moisture from the frosting.

[luv2cook]

It may just need to sit overnight. One other thing I have found with quick breads that may have gotten over cooked or were just too dry to begin with, once they have cooled almost completely, but not totally, is to cover them, in say a cake stand or something with a lid, and let them sweat and finish cooling. I know, it sounds crazy..but it has worked for me. I do this with cookies too, ones that have turned out too hard..I put them in my cookie jar before they are completely cool..it keeps them softer...because they sweat a little and the moisture doesn't escape and is reabsorbed.

If a cake has cooled completely and I find it's too dry..like pound cake, I put a glaze that contains some melted butter in it on the cake. The cake will absorb some of the moisture and the butter and sugar will seal in the moisture. You may have noticed that layer cakes with frosting are more moist the next day..it's because the cake absorbs some of the moisture from the frosting.

Yet another great tip!! You can tell I do not bake a lot so I really appreciate the tips from a pro :)

[happytobehere]

It may just need to sit overnight. One other thing I have found with quick breads that may have gotten over cooked or were just too dry to begin with, once they have cooled almost completely, but not totally, is to cover them, in say a cake stand or something with a lid, and let them sweat and finish cooling. I know, it sounds crazy..but it has worked for me. I do this with cookies too, ones that have turned out too hard..I put them in my cookie jar before they are completely cool..it keeps them softer...because they sweat a little and the moisture doesn't escape and is reabsorbed.

If a cake has cooled completely and I find it's too dry..like pound cake, I put a glaze that contains some melted butter in it on the cake. The cake will absorb some of the moisture and the butter and sugar will seal in the moisture. You may have noticed that layer cakes with frosting are more moist the next day..it's because the cake absorbs some of the moisture from the frosting.


Thanks Soozee. I'll copy your tips from this post.

[soozeecooks]

Yet another great tip!! You can tell I do not bake a lot so I really appreciate the tips from a pro :)

I'm surely not a pro..I've just learned to fix the many near failures I've experienced..LOL!:o