So we've recently started baking our own bread on a somewhat regular basis. I know it won't keep forever, but I'm wondering what is the best system that folks have figured out to keep the bread as fresh as possible, as long as possible.
Thanks

  • Posted by: babycook
  • December 18, 2010
  • 870 views
  • 7 Comments

7 Comments

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drbabs
drbabs December 18, 2010

This was one of the first foodpickle threads. Check this out:
http://www.food52.com/foodpickle...

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betteirene
betteirene December 18, 2010

This was one of the first questions Amanda threw on here to get the pickle rolling:

http://www.food52.com/foodpickle...

With more people here now, it's possible you'll get more answers.

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betteirene
betteirene December 18, 2010

Great minds think alike. : D

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drbabs
drbabs December 18, 2010

I'm honored that you put me in that category. :)

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Nora
Nora December 18, 2010

What kind of bread are you baking? I keep the second loaf of my 2 loaf recipe (1 egg, a quarter cup oil, a half a cup instant potatoe) in the fridge while the first loaf stays out on the counter. Between toast and sandwiches, neither loaf gets much age on it, and the second loses only a wee bit of freshness.

If it's crusty bread made with flour, salt, yeast and water--best eaten within 24 hours, or in a nice bread pudding gooey mix.

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susan g
susan g December 18, 2010

Whatever happened to bread boxes?

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babycook
babycook December 20, 2010

Thanks. That's helpful.

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