Made with simple pantry staples, this beginner-friendly bread uses self-rising flour and milk to create a reliable loaf that works every time. It’s perfect for first-time bread bakers, busy days, or anytime you want fresh bread without the fuss.
INGREDIENTS
- 3½ cups self-rising flour (about 410 g) (or fresh milled soft white wheat)
- 2 cups milk (480 g)
(any milk works—but different fat contents and types of milk will give different consistencies. You can add a bit more flour or a bit more milk; try to get it similar in consistency to mine, but a little thicker batter or more wet batter will also work just fine! You may like to start with 3 cups of flour and 2 cups of milk and adjust from there!)
DIRECTIONS
- Preheat oven to 350°F (177°C).
- In a large bowl, mix the flour and milk until just combined.
The batter will be thick and spoonable. - Pour into a well-greased or parchment-lined 8.5 × 4.5 inch loaf pan.
- Smooth the top.
- Bake for 50–55 minutes, tenting loosely with foil if the top browns too quickly.
- The loaf is done when the internal temperature reaches 195–200°F.
- Remove from the pan after 5–10 minutes and cool completely on a rack before slicing.
Optional: Brush the warm loaf with butter.
DIY SELF-RISING FLOUR
If you don’t have self-rising flour, you can easily make it.
For this recipe, whisk together:
- 3½ cups all-purpose flour (420 g)
- 5¼ teaspoons baking powder
(1 tablespoon + 2¼ teaspoons) - ⅞ teaspoon salt
(just slightly under 1 teaspoon)
Whisk well, then use exactly as you would self-rising flour in the recipe above.
