Self Raising Flour Bread

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4.80 from 20 votes

A quick and easy no yeast loaf made from four basic pantry ingredients and on the table in 40 minutes.

Servings: slices

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Total Time40

Ingredients

400 g plain flour - regular white self raising flour
1 tsp salt
250 ml milk
1 tbs oil - optional

Metric - USA Cups

Instructions

Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
Mix the self raising flour and salt in a large bowl.
Add the milk (and oil, if using), and stir together to form a dough.
Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.
Shape the dough into a round disc, about an inch to an inch and a half (about 3 cm) thick. Score the top deeply with an X. This is important! Don't make a round ball of dough as it won't cook in the middle.
Bake on the hot stone or baking sheet for about 35 minutes until risen and the crust is hard. (This loaf won't turn a deep gold so don't wait too long to check it.) When ready, it should sound hollow when tapped on the bottom.

Notes

Important! We cannot stress enough that the dough needs to be a flat pancake not more than 1.5" (3 cm) deep when it goes into the oven, or it will not cook properly in the middle.
If you don't have milk, you can make some up with powdered milk, mix up yogurt and water. You can even use water with a spoon of oil or melted butter or spread.
Delicious served freshly baked for breakfast with our homemade Seville orange marmalade

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.