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PdfTwo cups of self-rising flour
Stir the mixture with a spoon or spatula until a rough dough forms, then gently knead it by hand for about half a minute until smooth. There is no need for extensive kneading; the goal is simply to bring the ingredients together into a soft, workable dough. If the mixture feels sticky, lightly dust your hands or surface with a small amount of flour
Once the dough is ready, you can shape it according to your preference. For a traditional loaf, press the dough into a lightly greased loaf pan. If you prefer smaller portions, divide the dough into six to eight pieces and arrange them in a baking dish or skillet to make rolls. Another option is to shape the dough into a round loaf and place it on a parchment-lined baking tray.
Preheat the oven to 350°F (175°C) and bake until the bread develops a golden crust. Baking time varies slightly depending on shape: rolls usually need about 20 to 25 minutes, round loaves around 30 to 35 minutes, and loaf pans about 35 to 40 minutes. The bread is ready when the top is golden and the inside is cooked through.