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Flour is the main ingredient in quick bread, forming the bulk of the product.
to make it with water and flour
because breads require flour to make it a bread.
Flour, sugar, eggs, baking soda, salt. There is no yeast in a quick bread.
Not for making yeast bread. The baking powder and soda and salt in the self-raising flour will affect the yeast and probably kill it, resulting in a bad-tasting, dense mess. Self-raising flour can be used in quick-breads, that is the proper leavening for them.
Yes, it will raise a little bit more, but not enough to cause a problem.
It really depends on what the flour/leavening agent/liquid mix is for. Most commonly, using something like that would be known as a poolish for making bread (flour, yeast, and water). However in making quick breads and cakes, there is no specific name for it. (Reference: Baking+Pastry Arts Graduate)
It is possible to make bread from self-rising flour. It is perfect for quick breads and other products that call for baking powder or baking soda for leavening. Self-raising flour is not recommended for yeast breads.
current and quick ratios. The quick (acid test) ratio is a more accurate measure of liquidity because it excludes inventories.
No
Self-rising flour, beer and a little sugar make an easy, tasty quick bread that serves as a fine accompaniment to hearty entrees.source and recipe: http://allrecipes.com/Recipe/Beer-Bread-I/Detail.aspx
with just flour... you can make a mess. with other ingredients: bread, cookies, cakes...