Hi Spycee, self-rising flour in a yeast bread is definitely not ideal, not only because it has a pretty high quantity of baking powder (1 1/2 teaspoons and 1/4 teaspoon salt per cup, approximately) particularly because it has such a low protein content. It's going to much more like a quick bread/biscuit texture. We do have a recipe for beer bread which specifically calls for that flour, and the visual texture is that of a quick bread: https://bakewith.us/l3b8g

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