Jamauk Posted September 15, 2011 Share Posted September 15, 2011 For those that make their own loaves of bread, I have a question. How do you store your bread that isn't immediately eaten? We love homemade bread here, but we don't eat an entire sandwich loaf in an afternoon, so I'm struggling to find a good way to store the remainder to prevent it from getting stale. In the past I've used a small Rubbermaid salad greens tub, but lately my bread has been rising too much and it doesn't fit in the container. :001_huh: I can't seem to find a taller one. Any suggestions are much appreciated. Thank you. Quote Link to comment Share on other sites More sharing options...
Caitilin Posted September 15, 2011 Share Posted September 15, 2011 My mother, a veteran bread baker, uses the bags from store-bought bread, and then freezes the loaves. I think there are also special mold retarding bread bags you can buy, if you are so inclined. :) Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted September 15, 2011 Share Posted September 15, 2011 I use bread bags from Urban Homemaker. I reuse the bags quite a few times before I toss them. Quote Link to comment Share on other sites More sharing options...
Aquinas Academy Posted September 15, 2011 Share Posted September 15, 2011 I just use the plastic bags from store bought fruits and veggies. Simple and effective. :) Quote Link to comment Share on other sites More sharing options...
Belacqua Posted September 16, 2011 Share Posted September 16, 2011 Long term, I freeze it. For a day or two, I'll use a bag (my bagel store sells good ones) for soft breads. Crusty bread just gets turned on the cutting board so the cut side faces down. Quote Link to comment Share on other sites More sharing options...
Aunty Social Posted September 16, 2011 Share Posted September 16, 2011 . Quote Link to comment Share on other sites More sharing options...
HollyDay Posted September 16, 2011 Share Posted September 16, 2011 I wrap the bread in a plastic wrap, then in an aluminum foil wrap, and place it in a zipper type freezer bag. So far it has all worked well and the bread has kept nicely. Quote Link to comment Share on other sites More sharing options...
KS_ Posted September 16, 2011 Share Posted September 16, 2011 I use gallon zipper freezer bags. I let the bread cool completely, and then slice it before freezing. It makes it easier to get once slice out if needed instead of having to thaw a whole loaf. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 16, 2011 Share Posted September 16, 2011 I bought bread bags to store them in. HOWEVER, the last time I baked bread, after shaping the loaves, I threw one into the freezer. A week or two later, when I wanted fresh bread with dinner, I pulled it out, put it in a loaf pan, let it thaw and rise all day on the counter and baked it off. Worked perfectly, and I think I'm going to do that now on instead of leaving extra loaves laying around to get stale. Quote Link to comment Share on other sites More sharing options...
chepyl Posted September 16, 2011 Share Posted September 16, 2011 I bought bread bags to store them in. HOWEVER, the last time I baked bread, after shaping the loaves, I threw one into the freezer. A week or two later, when I wanted fresh bread with dinner, I pulled it out, put it in a loaf pan, let it thaw and rise all day on the counter and baked it off. Worked perfectly, and I think I'm going to do that now on instead of leaving extra loaves laying around to get stale. I will have to try this next time I bake bread! The recipie makes 3-4 loaves and there are 4 of us. That is a lot of bread. Quote Link to comment Share on other sites More sharing options...
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