Is homemade bread REALLY cheaper?

brucie24

Thanks Lizzy, a very comprehensive reply

I'm already sold from a health point of view. We also only buy 'better' loaves from the supermarkets as the cheaper stuff I wouldn't even use for B&B pudding let alone sandwiches or toast.

I suppose what I was really trying to work out is how long it would take to 'break even' financially speaking. Seeing as the most recommended BM is about £90 I'm guessing quite a while. We currently get through about 4-5 std loaves a week.

righter

i make bread by hand,so if you want a square loaf for sandwhiches get a "pullman" tin off ebay(long rectangular tin,with lid)

vixtress

well by my calculations if you are used to spending about £1.50 on a 'good' loaf you should be saving about £1 a loaf on home made bread!!

i bought a 'top of the range' panny :j for £100 (best £100 ive ever spent) so even at that price about 20 weeks and its paid for its self

if you buy a cheapy one it could have paid for its self in 6 or 7 weeks.

to be honest i'd spend the extra on a panasonic if you can as the bread is far superior!

hth
vix

jammy_dodger

i agree with vixtress i have a family of 4 bought my panasonic 7 weeks ago and havent bought a loaf since i reckon i save £5 per week assuming a £1 saving on each loaf makes gorgeous bread every time hth

brucie24

Wow, looks like it's a must then, if they last a few years thats some saving and healthier & tastier to boot

lizzyb1812

I haven't got an up to date breakeven figure but being a bit of a nerd about stuff like this I did do the calculations before I got my Panasonic about two and a half years ago. The ingredients and electricity cost I came to was about 40p - and that was for Lidl flour mixed with Hovis Granary plus extra seeds. So call it 50p now per loaf. because of higher prices. The nearest equivalent loaf would cost me at least £1 so a saving of 50p per loaf. 4 loaves a week for you = £2 saved a week, so a £100 breadmaker breaks even in less than a year. And probably a lot less than a year because the 50p cost per loaf is on the high side I think and as you get used to the process you will learn how to cut corners and costs.

I'm still using the same machine I originally bought although I occasionally stray into experimental bread territory with my food processor and Remoska. And that is one of the big benefits of making your own bread. Making your own bread feels like such an accomplishment that you get a sort of "well, if I can make bread perhaps I can............" feeling. Bit philosophical tonight, but I do feel that money-saving, or as I prefer, money-stretching, is most successful when it also stretches your mind.

Lizzyb1812

brucie24

lizzyb1812 wrote: »

I'm still using the same machine I originally bought although I occasionally stray into experimental bread territory with my food processor and Remoska.
Lizzyb1812

That's the trouble with this site... Just had to google Remoska and now I've found another device that warrants more research :rotfl:

Now to find the SD255 for the best price/cash back deal I can :T

jammy_dodger

Brucie 24 the cheapest i have seen them in is costco £82 i think they were when i saw themlast week i believe amazon has thhemon offer now at £80 but not personally checked that on out hth i hope you take the plunge and get one you wont regret it !! Now i am off to research ramoskas too

brucie24

:j Took the plunge and haven't stopped baking since!

Have only cooked basic white and Granary so far but all agree it's great!

Just wanted to say a big thank you to all who helped persaude me to take the leap and to any one else thinking about buying one - Go For It.

Tasty - Healthy AND Money Saving.......... does it get any better :money: :T

MrOrchard

I've gotten into this a lot recently, but the old fashioned way. My father has a breadmaker and frankly everything it produces is drier than a students throat on a Sunday morning.

It takes me about 20 mins to knock up a loaf by hand, then a couple of hours of top of the TV for it to rise, and 25 mins for it to bake to a "hollow" knock.

I use 500g strong wholemeal flour, 400ml warm water, 1 tablespoon yeast, 1.5 tablespoons of sugar, a small scoop of flora margerine and a pinch of salt. Then I kneed it in plain white flour which dries the mixture and adds to the texture. We probably get through a couple of loaves a week, and my better half thinks I'm amazing as a result.