because breads require flour to make it a bread.
One can use all purpose flour for baking cakes and biscuits, cookies, pancakes, waffles, quick breads, sweet breads, apple crumb pie, banana bread, doughnuts to name a few.
Flour, sugar, eggs, baking soda, salt. There is no yeast in a quick bread.
A few quick breads are biscuits, banana bread, and cornbread.
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.
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.
YeastGlutenBake
what breads on the grocery shelf have NO bromide in the flour
a yeast dough uses yeast and a quick bread uses baking powder or baking soda.
Rye breads are made with a mixture of rye flour and wheat flour because rye flour by itself does not possess the chemical properties necessary to produce a leavened product
Sourdough breads are still made from flour, water, yeast, and bacteria
Gluten is developed in yeast breads when the flour is mixed with water.
Self-raising flour was developed to use when making quick breads, cakes and other baked goods that are raised with baking powder or baking soda, such as biscuits and cornbread.