Using supermarket flour and dried yeast the cost of the loaf was 30p.
300ml water (20C - or roughly 2 parts cold water and 1 part boiling water)
7g packet of dried yeast
50ml water (20C)
1 dsp fine salt
Put the flour in a large bowl; dissolve the yeast in the 300ml of water and pour into the bowl; mix roughly and leave for 20 minutes.
Dissolve the salt in the 50ml of water, pour onto the dough, mix in (actually I use my fingers to 'squidge' it all together) and leave for 10 minutes.
Scrape the dough onto your work surface and work the dough by kneading/stretching for about 10 minutes or until the dough is soft and smooth. Although the dough will seem wet and sticky at first, there's no need to flour the work surface or your fingers or the dough - have faith and it will eventually form into a lustrous ball with just a little residual stickiness.
Lift the shaped dough into an oiled loaf tin:
Heat your oven to 220C/200C fan. Dust the top of the dough with flour and place in the oven. Bake for 30-40 minutes until the loaf is golden brown and the bottom sounds hollow when tapped.