Originally Posted by Jessica_Morris
I've noticed a lot of bread recipes normally call for Bread Flour. What's the difference between using Bread Flour, Self Rising Flour or All purpose flour?!
Bread flour, or strong flour is made from hard wheat with high gluten (in Britain it mainly comes from Canada). As I understand it, it's stronger than American all-purpose flour which is stronger than British plain flour. It's best used for yeast baking - bread, pizza, etc.
Self raising flour is a "soft" flour which is used a lot in home-baking in the UK. It has chemical raising agents added to it before packing and is used mostly for cakes. Do not exceed the sell-by date as the raising agents can loose their potency.
Plain flour is also a "soft" flour, (used in the UK at least) for pastry, cakes if you prefer to add your own baking powder, and sauces, etc.
The above is an over simplification. This might help:
Flour - Kitchen Dictionary - Food.com