As part of my food planning, I started researching what it takes to make our daily loaf (ok, closer to weekly loaf since it's only the two of us, but you get the picture).
Here's what I found out, using average pricing per loaf at bulk stores and discount clubs (in Alaska):
- Crappiest white/wheat loaf that is mostly fluff, not nutrition = $0.99
- Medium quality white/wheat that is pretty decent nutrition = $2.50
- High quality artisan bread = $5.00
So, to further understand this, I took this Traditional White Bread 2-loaf recipe:
- 6 1/2 cups bread flour (rounded to 7 cups for adjustment and flouring surfaces)
- 2 (.25 ounce) packages active dry yeast
- 3 tablespoons white sugar
- 1 tablespoon salt
- 3 tablespoons lard/shortening, softened
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 lb flour = 3.5 cups
- 1 lb dry active yeast = 144 teaspoons = 64 "packets"
- 1 lb sugar = 2 cups = 32 tablespoons
- 1 lb salt = 2 cups = 32 tablespoons
- 1 lb lard/shortening = 2 cups = 32 tablespoons
- 100 lb flour = $40 ($20/50 lb)
- 1.5 lb dry active yeast = $9 ($6/lb)
- 5 lb sugar = $3.50 ($7/10 lb)
- 3 lb salt = $0.94 ($1.25/4 lb)
- 5 lb lard/shortening = $8 (shortening $9/6 lb)
That's right folks - you can eat fresh-baked bread all year, for a little less than 2/3 the price of the crappiest discount supermarket loaves. You could save even more if you bought more of the ingredient in larger bulk sizes!