We go for choices other than white bread but I think prices north of $4 for some types are common in my area.

I pay about $4 for a 20 oz. loaf of Breadsmith's French Peasant bread (white, no 'fillers').

On a good day...store specials, etc...I pay $3.79 for a loaf of Pepperidge Farm Rye or Pumpernickel. Otherwise...it's over $4 and despite the rising $$$ I won't vary bakers no matter what the price. When I bite into a slice of bread I want to know it's a dense bakery creation instead of half air and half bread ingredients. But I fear I may be in a minority as the shelf space for Pepperidge Farm has been shrinking at my local markets and I cross my fingers every time I shop that they'll still be there for me.

Our local grocery chain sells the "plain" loaves (wheat, white, etc.) at $1 a loaf for card holders and the imitation Pepperidge Farm for $2.50. Pretty good deal here, and very standard (had a coupon this week for $0.45 off the imitation loaf). They have a really cheap ordinary white bread for $0.88 on occasion.

Dollar Tree sells Nature's Own for $1.

Pepperidge Farm fan here too, 3.98 a small loaf but it goes on sale fairly often; when it does we buy extra and freeze it.

I'm almost to the point where I want to just make it home made and be done with it. I know it takes time to do but in the winter, we're inside all the time anyways, why not fill the house with the good smells of home made bread. Make several loaves, freeze the extras and we're good to go!

I do most of my baking, using the bread machine to mix it and then baking in the oven. When I do buy bread it's usually the Walmart French "everything" loaf, with the different seeds on top.......and it's only a dollar! Occasionally I get Sara Lee wheat, but that's a rarity.

A couple of our grocery stores have excellent in-store bakeries. I don't eat a lot of bread these days, but when I do I'll spring for the $3-4+ marble rye, pumpernickel, or a nice braided egg bread. The real treat is $1.89 for a good sized focaccia with a big choice of toppings - a wedge of that in the microwave is heaven.

2 dollars a loaf is a sale price usually 2,50- 3.00 or up depending where you shop for white bread, whole grain is usually about 3-5 bucks for a small loaf. And I stays"fresh" for two weeks usually, lots of preservatives in store bread. My home made bread never lasted that long.

A regular loaf of white sliced bread might go on sale here for $2.00!!! Consider yourself lucky if that's your everyday price.

White bread and sometimes others, Sunbeam is usually $.99 here. It might be cheaper at Aldi's I don't know. I would bake my own if it gets too expensive. I do bake it occasionally, but am pretty busy this year.

Sue

We pay a lot for bread, but we don't buy white and we don't buy anything with high fructose corn syrup (or "corn syrup" as it's labeled these days). I'd rather pay more--say $4/loaf--to know I'm eating better quality food. We, too, don't eat much bread.

Yep - Dollar Tree sells name-brand whole wheat bread for $1.00! I buy buns there, too.

I can often find the store brand white bread for $.99.

At Sam's Club, I pay about $5 for 2 loaves of Sara Lee Whole Wheat, and these are full sized loaves.

I'm enjoying Dave's Killer Bread. Costs $4-5 or so a loaf. I think they have it at Costco, but I don't go there too often. The bread is made in Oregon. The company gives second chances to people; 1 of every three employees has a criminal background. But that's not why I get the bread. It's very tasty, healthy. I like it a lot.

Kroger brand is a dollar. I sometimes buy some for my pig.

I have no idea how much white bread costs but I buy a country grain bread at our local bakery and it's made on site. It's $4.25 for a large loaf.

I eat all kinds of bread. Rarely eat it, but all kinds. Some things just call for white or wheat or sour dough, or even all covered in seeds/nuts. Depends on what it is.

;)

You should read the book Wheat Belly and you'll never eat bread again. Problem solved.

Before reading "Wheat Belly" I made all our breads and baked goods using a wide variety of freshly-milled grains/seeds/beans. A loaf of enriched 100% whole wheat bread cost me about 50-cents to make at home (2-cents to bake it in the Zojirushi Bread machine, or I could bake 2 loaves in the Sharp Convection/Microwave Oven for 3-cents, or free in the solar oven). The wheat I purchased back then is still the same price (since 2013). The one ingredient that may have direct bearing on the increase in the price of bread are eggs. And as other's have mentioned, Aldi has lower costing breads than most stores.

Now that I make gluten-free bread and baked goods, it costs much more, even if I make my own almond flour and coconut flour, and mill other gluten-free flours. Almond flour has increased drastically (nearly double) due to the drought in California, so I buy whole almonds from Sam's Club and use them for making almond milk and use the remaining almond pulp for making almond flour. And as a catch-22, when you use coconut flour, you usually need a large number of eggs in the recipe, and with egg prices going up drastically, I tend to avoid those recipes all together. In fact, I only purchase a dozen fresh shell eggs once a month and they are used sparingly and with thought. I've been using powdered eggs more than ever, so I'm glad I've had them in our food storage. They normally were used when egg prices were up in the winter. I've also been using egg alternatives (chia gel and flaxseed goop). But I still stick to a $125/month food budget for two adults, no matter what goes up in price.

-Grainlady

Grainlady, I'm wondering if you feel better after going gluten free? That book really opened my eyes about GMOs!

If I buy bread it's the Nature's own exactly that Glenda posted but I still make a lot of our bread.

I have a nice bread maker, but I just don't use it much during the summer here.

I've been buying Walmart's French bread at $1 loaf, great deal, great bread. But there are some sandwiches such as chicken or egg salad that I just prefer to eat with ordinary sliced bread.

I have been experimenting with the 7 grain type breads and sandwiches, and they are good, so I wait for a sale on those breads and buy some and freeze them.

We rarely eat bread. One food group we avoid. But when we have a taste for home baked bread, we visit a local family bakery. A loaf is about $6, but twice a year isn't extravagant.

BTW, gluten-free doesn't mean non-GMO. There are plenty of GMO gluten free breads on the shelves.

FYI - From a Kansas gal living in the middle of wheat country....and literally lived surrounded by wheat fields growing up. Technically, there is no commercially grown wheat that is genetically modified, nor is GM wheat sold for seed wheat. Modern wheat has been hybridized, which is different than genetically modified, although it amounts to nearly the same thing. But other ingredients in commercial bread can be from GM foods. We're really left out-in-the-dark with that one without better labeling.

Case-in-point -- I can occasionally eat the ancient variety of wheat - EINKORN - without any of the same symptoms I experience eating wheat. I also have tested myself with spelt (another ancient form of wheat), but had the same problems with it as I did wheat; even though spelt has gluten at 5,000 parts per million compared to wheat which begins at 50,000 parts per million (for soft wheat varieties) and go up.

Modern hard wheat varieties have been modified over the years to have higher percentages of gluten (what bread manufacturers like to hear), as well as shorter stalks (semi-dwarf varieties) which mean less straw to have to deal with after harvest (no-till - aka zero tillage - practices), and the wheat doesn't lay down as easily from storm damage as it did 50-years ago when it was taller, and heads that yield more grains per head, now that the stalks can hold the heavy heads. So there were modifications that made for higher yields, and to save the farmer with the number of times they had to work the ground (saving fuel costs). There are, however, GM wheat being grown in test conditions. They recently scrapped the development of Round-up Ready wheat because so many countries that buy U.S. wheat are GM-free.

BTW - without hybridized wheat, you would be paying even more for your bread than what you are now.

-Grainlady

Grainlady, thanks for convincing me to try true gluten-free living for a month or so. I'm getting a fair number of aches and pains and joint issues. I already cook gluten free at home, but am not so careful at the work cafeteria, etc.

Starting yesterday, I stopped with processed sugars - and I didn't have gluten then, either -- so no time like now to begin! (I read Wheat Belly a couple years ago and he makes excellent points) -- might as well do this for Real, for at least a while!

I think the OP's point was not that a "fancier" bread is more expensive, that's always been the case. I think the OP was surprised that a basic loaf of cheapie bread was so expensive.

FYI Corn syrup is NOT the same as high fructose corn syrup. Basic explanation here.

I don't eat a lot of bread these days either. I like the multi-grain types. Although I do try to avoid HFCS, especially in things like condiments i don't get hysterical over a little bit being in a loaf of bread or something. Since cutting down HFCS and actually eliminating it for quite a while, I don't really feel any different and the FACT is, and yes it's a fact, that there is NO credible evidence that HFCS is bad for you. People often cite a college study that cannot be reproduced, though many, many opponents of HFCS have tried.

The sad thing today is you cannot buy many things that you used to. Whether you want to label something GMO, hybrid or whatever, it's not always an improvement. Most grapes today are not what they were 100 years ago, nor are many vegetables, corn for instance, fruits, like apples, pigs, cattle, even grains. And not all have been improvements. So a lot of people who talk of eating "healthy" are actually not when you really look into it. Arguably, they could claim to be eating "healthier than some of the options" but they're certainly not eating like our grandparents and great-grandparents did. And maybe that's a good thing. We *are* living longer than they did on the average.

Don't eat white bread but I usually pay between 2.50 and 3.50 for a loaf