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simplemama
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| Posted: Feb 25 2008 at 8:16pm | IP Logged
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I love our home made bread but what's the best way to store it to keep it fresh and yummy longest?
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SusanJ
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| Posted: Feb 26 2008 at 4:44am | IP Logged
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Our homemade bread keeps very well just in a ziploc bag on the counter. I only make one loaf at a time, though, so we never have it around for more than a few days, anyway.
Susan
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mathmama
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| Posted: Feb 26 2008 at 4:45am | IP Logged
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Well, in my house, we cut it and then freeze it. We take it out on a piece by piece basis (just use a knife to separate the pieces). You can set it on the counter for a little while or pop it in the toaster oven to thaw. This way it never gets moldy or stale.
Beth
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Servant2theKing
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| Posted: Feb 26 2008 at 6:13am | IP Logged
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We bake 6-9 loaves at a time (but, usually give some away). We put totally cooled loaves in individual plastic bags (the type you close with twist ties), then put two loaves inside two gallon Ziploc bags (we re-use these since they don't come in contact with the bread). We store the double-bagged bread in a rectangular basket on our kitchen counter, covered with a cloth. (We store a cutting board and electric knife behind the basket to make cutting a slice fast and easy) The loaves sometimes last us a week to ten days before we run out and we have never had issues with molding or going stale, even during the Summer.
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Mackfam
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| Posted: Feb 26 2008 at 8:58pm | IP Logged
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I don't like to store in plastic. Homemade bread molds and goes bad much faster than store bought bread. Mine keeps very nicely in an enamelware bread container. You can't find anything but cheap versions here in the states.  I bought mine from a nice company overseas - in England I think. It was worth the shipping. The cream container looks pretty on the counter, and my bread stays fresh.
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8kids4me
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| Posted: Feb 27 2008 at 9:13am | IP Logged
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I found an old bread box at Salvation Army two weeks ago, and I can fit two loaves in it. In the old days  when I was making 6 loaves at a time, and all the kids were still home, I stored it in plastic bags, it was never around long enough to get moldy! 
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Lara Sauer
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| Posted: Feb 27 2008 at 3:50pm | IP Logged
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I would recommend that instead of baking the bread and trying to keep it fresh, that you simply freeze the dough in user friendly portions. That way you can bake as much as you'll use and always have a freshly baked loaf of bread.
I can smell it baking already!
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Mary G
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| Posted: Feb 27 2008 at 4:50pm | IP Logged
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Also, after having read cover-to-cover the book Artisan Bread in Five Minutes a Day, I've got a great system of making a batch of dough and letting it sit in the 'frig (up to 2 weeks) and taking out "grapefruit size" pieces for dinner or lunch each day .... once it's made (I made 2 loaves last night for today), I store it in a paper bag and that keeps it fresh.
Storing is also realtive to where you live -- high or low humidity will affect the mold/staling factors as will the bread content ... the main recipe from the book mentioned above only uses flour, yeast, salt and water ... so it holds up quite well. I just wrote a blog post that includes the basic recipe that had been written up in a newspaper article.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: storing home-made bread
