This mixture can be used in recipes calling for self-rising flour.
wedges.
Lightly spoon flour into measuring cup and level
Combine all ingredients and use in place of self rising flour.
May double or triple if more is needed.
Mix all ingredients together. Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Yields approximately 1 pound.
Mix all ingredients well.
Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!
Mix all ingredients well.
Store in tightly covered container and use in any recipe calling for self-rising flour.
Grease an ovenproof dish placing in layers sliced cooked potatoes, spinach, cheese, onion, garlic and bacon.
Mix together eggs, self rising flour, salt and milk.
Pour egg mixture over potatoe mixture.
Bake at 180-350 degrees celsius for about 30 minutes or until set and lightly browned.
Leave sitting in the dish for about 5 minutes before it is cut.
Mix water, sugar and yeast.
Let stand a few minutes.
Stir; add oil.
Stir well.
Add flour; let rise.
Make out rolls.
Use same flour, if needed, to roll out.
Put in greased pan.
Bake at 400\u00b0 until light brown, 10 to 20 minutes.
Add sugar to the water, then add yeast.
Stir until dissolved. Add yeast mixture to flour.
Mix well and let rise until double. Punch down; make into rolls.
Bake in a 400\u00b0 oven for 20 minutes.
Mix all ingredients well.
Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Spoon flour lightly into a cup until high.
Do not use the cup as a scoop or shake or tap full cup.
Stir flour lightly with a fork.
n the bowl with your flour
pour in milk and
Stir together the all-purpose flour, baking powder, and salt.
You have your own self-rising flour!
Combine scalded milk, water, shortening and sugar; stir until dissolved.
Cool to lukewarm.
Add eggs and dissolved yeast and blend well.
Add flour and mix well.
Mixture will be loose and spongy.
Cover and let rise until double.
Work down, cover and refrigerate several hours or overnight.
Remove from refrigerator; knead on lightly floured board until smooth.
Roll about the thickness of a biscuit and cut.
Put in greased pan and let rise until double.
Bake at 400\u00b0.
Mix all together and use in place of 1 cup of self rising flour.
Combine in an airtight jar.
Use in baking for self rising flour.
uffin pan.
Sift the flour into a large bowl; rub
00b0F.
Butter and lighly flour 8x8-inch cake pan.
ith paper cups.
Sift self-raising flour, salt and sugar(i
Combine yogurt and 1 cup flour in the bowl of an