Trying different bread recipes, flours and timings in the oven, found one that works for me.

• 500 g strong white flour – 32p
• 15 g butter – 3p
• 7 g dried yeast – 7p
• teaspoon of sugar – 1p
• flat teaspoon of salt – 0.2p
• 300 ml warm water.

I mix the flour, sugar, salt and yeast, and rub in the butter, then gradually add the water, stirring it in with a teaspoon as bigger spoons get too clogged up, until the mix is thick enough to knead. Knead for 10 minutes, put it in a greased 5 x 9 inch (13 x 23 cm) bread tin and pop it on a shelf directly above the storage heater for an hour, so that the mixture rises well, doubling in size.

Into the oven at 220°C for 15 minutes (I don’t ‘preheat’ it, seems a waste of electricity to me) and 180°C for another 15, spinning it round halfway so it bakes evenly. Cools an hour before attempting to cut or eat it. Getting to know one’s oven is important. If the first attempts are under- or over-cooked, add or subtract 5 minutes

Total cost: including oven time and hot water/washing up liquid used when tidying up, something like 46p a loaf. Half the price of and tastier and more filling than a supermarket loaf.