I'll have a go at answering this. Of course you can get cheap & easy at KFC, and yet here we are on eGullet. Hey, you can get cheap & easy at my place, but that's a whole other story.
Partly my answer's specific to where I am. I can't get a square 100% wholewheat loaf here in Japan. Years ago when I was commuting to a fancy office building, I was a regular enough customer at the bakery/bistro there that they were good enough to bake one especially for me. They sell a 100% wholewheat loaf that's a boule of about 5-6" diameter. They were willing to do a pan version to advance order if I bought three batch loaves at once, the length of their standard pan - maybe 18" in total ? Their rise was bigger than mine in the w/w loaf just upthread, and they charged me JPY420 per loaf, JPY1,260 total. I'm guessing they used around the same amount of flour as my smaller loaf does, about 1kg. That 1kg of flour costs me JPY380, so I'm at about 1/3 cost in ingredients, baking it myself. (In the winter, the oven heat cuts the gas heating bill. Summer, pay to heat the place up & to cool it down again).
Next up, I can get good white breads here, if I go to a proper bakery. They're expensive, too, but it isn't about price. If I wanted to eat cheaply it's hard to beat the convenience store / supermarket standard CBP whipped-not-risen expanded-polystyrene foodstuff. These used to be JPY200-250, IIRC, but since the advent of the 100yen shop, you can get them all over the place now for about that much.
Bread is the one thing that's most likely to force me out to go food shopping if I run out of it (next most likely is maybe milk). There are marginal and opportunity costs there, too - in the time I spend schlepping out to the store, I can make a loaf at home; and flour lasts forever, compared with fresh bread. Of course the time I need to be present at home for the baking is longer, and I need to co-ordinate the rising time. Most of all, I get really good bread, I'm not stuck with the 10am-7pm hours of the proper bakeries, and incidentally I beat them on cost.
I like making food, same as I like sailing. I could just as well spend a day at the weekend standing at the dock for all the practical use it is. Nor can you put a price on filling your home with the smell of bread baking.
Light white pan loaf: Yukichikara flour from Iwate prefecture, 11% gluten / 0.48% ash; single in-pan 6-hour rise at room temp of maybe 18-19C, baked at 190C for 40 minutes altogether. 400g of flour in a 2lb loaf tin; 71% hydration:
Edited by Blether, 20 April 2014 - 06:08 AM.