Grace, using self rising flour in a lean yeast bread recipe won't "kill" the yeast, but it will give you a much different texture than you're expecting. The loaf won't be as tall (not nearly as much protein for structure), the crumb is going to be much finer, like a cake(that's the action of the baking powder), the flavor is going to be saltier, since there's extra salt in the formula, and the dough won't knead as you expect - likely to be stickier, or drier, depending on if you're kneading by machine or by hand. By hand you should notice the difference in the dough's texture immediately; it will not get as elastic as you're expecting and it will be hard not to add more flour. Susan

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