But does baking your own bread save any money? When you take into account the cost of flour and yeast, the fuel used for baking, any additional ingredients and unless, like me, you won it, the cost of your machine, a home made loaf probably works out at about the same price as a supermarket one, although with a little practice you will end up with a far superior product.
Where the savings start to really mount up is when you start to branch out into speciality breads. Just look at the price of speciality hand made artisan breads in your local specialist shop or at a farmers' market. £3 or more for a smallish loaf is not unusual - yet made at home similar breads will cost you little or no more than making a simple loaf.
My favourite range of speciality flours comes from Wessex Mill. The flours can be bought online or from farm shops all over the country. I love the onion flour - the smell of it reminds me of the Zwiebelbrotchen we used to buy from the local bakers when we lived in Celle, in Germany, 34 years ago. (And yes, I do sniff bags of flour..... what of it?)
My own rolls can't be described as Brotchen because the -chen suffix is the diminutive - and there was nothing diminutive about these! I followed the dinner rolls recipe in my bread machine handbook, and the rolls rose.... and rose.... and rose..... The finished rolls were huge, light and utterly delicious.
Taking everything into account, I reckon the whole batch of rolls cost around £1 and each is big and fulling enough to be the basis of a sandwich or soup-and-roll meal. Because that makes then such a bargain, I am submitting them to Credit Crunch Munch hosted for Fuss Free Flavours by Fab Food 4 All.