Baking bread to break even

I went to the store the other day, looking for a loaf of bread. I just happened to take a look at the shelf where the wonder bread is, and saw that for a loaf of plain white bread, it was $2.99. Are you serious??? Is this wheat harvested out of the White House garden or something? Good grief.

Before I went to pick up my daughter from school, I went to the store and bought flour and a jar of yeast. I splurged and bought a 5lb. bag of bread flour for $2.99. All purpose flour was $1.99, and whole wheat flour was $3.99. The jar of yeast was $3.99. I came home and did the calculations of how much it would cost to make a loaf of bread at home based on my recipe, and this is what I came up with:

15 cents per cup of flour (based on the bread flour price)

25 cents per tablespoon of yeast

16 cents per 1/4 cup of oil

07 cents per 1/3 cup of sugar

The recipe calls for the following:

6 cups flour

1.5 T yeast

1/4 cup oil

2/3 cup sugar

2 cups warm water

1 1/2 t salt

If you do the calculations based on the recipe (minus the salt and water, as the cost is trivial), you should come up with $1.57 per batch. This batch makes two loaves, so you're paying $0.79 per loaf of fresh, unprocessed bread. No chemical or preservative added bread. instead of $2.99 for a loaf of bread that is laden full of stuff we can't even pronounce. This should be a no-brainer, why didn't I do this before?!?! In one word: Convenience.

Instead of taking an hour or so out of my day to make up several dough loaves to freeze, I just grabbed whatever was on the shelf while at the store. Bread really doesn't take much time to make, especially when you have the recipe down pat, and can throw it all together quickly. Then just roll it into loaves, wrap in plastic wrap before giving it a chance to rise, then throw it in the freezer. When you need more bread, just pull out, thaw and let rise, and bake. The only difference is, you'll need to store it in the refrigerator, because there are no preservatives to keep it soft and from spoiling quickly. I think that's worth the sacrifice, don't you?

So, to wrap this up: In order to calculate the cost of making vs. buying-

*Take the price you paid for your ingredients and divide it by the number of cups, T, t, ounces, etc. in each item (i.e. 20 cups of flour in a 5 lb. bag, 16 T yeast in a jar, and so on).

*Take that number and multiply it by the amount your recipe calls for (.15 cents per cup flour multiplied by 6 cups flour).

*Take these numbers and add them together, then divide by the number of loaves each recipe makes, and you have your price per loaf.

Sounds much more complicated than it really is. Happy baking!

HINT FOR THE DAY: Add moisture while baking bread to ensure your bread doesn't dry out. The level of moisture in the oven is an important factor in achieving proper results. Moisture, in the form of steam, allows the bread to form a thin, golden crust while allowing the interior to remain soft and moist. The way I do this is to add a metal pan to the lowest rack of the oven while it's preheating. 2-3 minutes before I put the bread in to bake, add about a cup of water into the hot pan. This will immediately generate steam. Be careful not to let your skin be scalded by the steam. Then place the loaves in to bake.

CHECK THIS OUT!: I live by the all recipes website. Check this link out for thousands of bread recipes: http://allrecipes.com//Recipes/bread/Main.aspx