Go Back

Self Rising Flour Bread

The easiest way to get homemade bread on your table without yeast, long rising times, or a mixer. With just a handful of pantry staples, you'll have warm, fluffy bread ready in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Bread
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Self-rising flour 3 cups
  • Whole milk 1 1/4 cups, room temperature
  • Butter 2 tablespoons, melted
  • Honey 1 tablespoon
  • Salt 1/4 teaspoon (optional, adjust to taste)

Equipment

  • 9 by 5 inch loaf pan
  • Mixing bowl
  • Measuring cups and spoons
  • wooden spoon or rubber spatula
  • Oven
  • instant read thermometer (optional)

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit and let it heat for about 5 minutes.
  2. Lightly grease a 9 by 5 inch loaf pan with butter or cooking spray.
  3. In a large mixing bowl, pour 3 cups of self-rising flour and 1/4 teaspoon of salt. Stir a few times to combine and break up any clumps.
  4. Add 1 1/4 cups of room-temperature milk, 2 tablespoons of melted butter, and 1 tablespoon of honey into the dry ingredients.
  5. Mix everything together until a thick, slightly sticky dough forms, about 1 to 2 minutes of stirring. Stop mixing as soon as the flour disappears into the dough.
  6. Scrape the entire dough into the prepared loaf pan and gently press the dough into the pan, smoothing the top into a rough loaf shape.
  7. Optionally, brush the top with a little extra melted butter for a golden, shiny crust.
  8. Bake in the preheated oven for 30 to 35 minutes, until the top is deep golden brown and the bread sounds hollow when tapped. An instant-read thermometer inserted in the center should read 200 to 210 degrees Fahrenheit.
  9. Remove the pan from the oven and let the bread rest for 5 minutes in the pan.
  10. Turn the loaf out onto a wire rack or cutting board and allow it to cool for at least 10 minutes before slicing.

Notes

Room-temperature milk blends more evenly with the flour and creates a more tender loaf than cold milk straight from the fridge. Avoid overmixing to prevent tough bread. Store cooled bread in an airtight container at room temperature for up to three days.