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.
Yes, you can use bread flour for quick breads, but it may alter the texture. Bread flour has a higher protein content than all-purpose flour, which can lead to a denser and chewier bread. If you're looking for a lighter texture, it's often better to stick with all-purpose flour or a mix of both. Adjusting the liquid content slightly might also be necessary to achieve the desired consistency.
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.
A few quick breads are biscuits, banana bread, and cornbread.
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.
what breads on the grocery shelf have NO bromide in the flour
The best flour for most quick breads is all-purpose flour, as it provides a good balance of protein and gluten, resulting in a tender texture. Some recipes may also benefit from using whole wheat flour for added flavor and nutrition, but it's often recommended to blend it with all-purpose flour for optimal results. Cake flour can be used for a lighter texture in specific recipes, but all-purpose remains the most versatile choice.
YeastGlutenBake
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
a yeast dough uses yeast and a quick bread uses baking powder or baking soda.
Sourdough breads are still made from flour, water, yeast, and bacteria