Yes, you can use self-raising flour instead of plain flour when baking bread with yeast, but there are a few things to consider.
Self-raising flour is a type of flour that already contains a raising agent, usually baking powder, which helps baked goods rise. On the other hand, plain flour (also known as all-purpose flour) does not contain any raising agents.
If you use self-raising flour in a bread recipe that calls for yeast, the bread will likely rise due to both the yeast and the baking powder in the flour. This can lead to an excessively airy and less structured bread, as the two leavening agents may create an imbalance in the dough's rise.
If you only have self-raising flour and want to use it in a yeast-based bread recipe, you can adjust the recipe to compensate for the additional raising agent:
Reduce or omit any additional baking powder or baking soda from the original recipe. Since self-raising flour already contains a raising agent, you don't need to add more.
You may need to adjust the liquid content in the recipe. Self-raising flour may absorb slightly more liquid than plain flour due to the presence of baking powder. If the dough seems too dry, gradually add a little more liquid (water, milk, or other liquids mentioned in the recipe) until you achieve the desired dough consistency.
Keep in mind that the final result might still be different from a traditional yeast bread made with plain flour. The bread may be lighter and less structured due to the combined action of both yeast and baking powder.
While you can use self-raising flour for yeast-based bread, it's generally recommended to use plain flour in yeast bread recipes to achieve the best results and control the rise of the bread more accurately. If possible, try to use plain flour and reserve self-raising flour for recipes that specifically call for it or for other baked goods where a lighter texture is desired.