Storage tips to keep your bread fresh longer

If you’re making the switch from store-bought sandwich bread, you’re likely used to bread that seems invincible! I’m guilty of snagging a slice of toast from a loaf of Nature’s Own that’s a week past its expiration date.

But as you’re munching on that kinda dry and mostly flavor-less slice, you have to ask yourself what they put in that bread to make it stay “good” so long? Surely not ingredients that are actually good for you.

Enter homemade bread, good ingredients and nothing extra. Pantry staples transformed into joyful little moments strewn throughout your week. So worth it, but the fact of the matter is: homemade bread expires quicker than its store-bought cousin. In humid rooms or with enriched breads, you may see mold more quickly. In dryer climates or with sourdough boules, you’ll notice bread drying out.

While fresh is best, our small family is usually able to enjoy a bake clear through the week. Here are my top 3 tips for maximizing enjoyment of your bake.

1: Store in a cool cabinet, out of direct sunlight.

A cool, but not cold, dark pantry is your bread’s best friend. Direct sunlight can cause condensation in your bread bag, which encourages mold growth.

P.S. If you keep potatoes or onions in a countertop basket, consider moving them to your dark pantry as well. You’ll get weeks longer out of your root veggies!

2: Store in the bag it came in.

I’ve tried every storage container for my bakes, looking for the method that cuts down waste while keeping my bread fresh. As much as I hate to admit it, plastic bags with twist-ties really are the best I can offer you. Good alternates – if you have them – are beeswax wraps (wrapped tightly) or a bread box.

Contrary to what you might think, avoid airtight containers. Your bread needs to breathe, just a little.

3: Slice as you need it, from the middle of the loaf.

When ordering any loaf from Woodland Bake House, you can choose to have it sliced or unsliced. There are pros and cons to both options, depending on your preference and needs.

Unsliced loaves stay fresh longer as air come into contact with less of the delicate crumb. Think of how cakes dry out on the sliced edge. You will need a serrated bread knife and an extra 10 seconds each time, but this is my preferred method to get a full week of fresh toast and sandwiches out of my loaf.

Now, here’s the kicker – instead of starting your slices from one end, make your first cut right in the middle and start taking slices from each half. To store, press both halves back together in your bread bag and close tightly.

Another benefit of unsliced loaves is the option to customize your slice – thinner slices for sandwiches but chunky slices for avocado toast, for example.

Sliced is a great option for convenience, for anyone planning to use a full loaf quickly, or if you don’t have a serrated bread knife of your own. However, you can expect a sliced loaf to have a slightly shorter shelf life that unsliced loaves. To extend your sliced loaf, make sure all the slices are touching and close the bag tightly to hold them together.

4: Freeze slices to use as you need ‘em.

That’s right! Simply slice, toss on a cookie sheet in the freezer for 20-30 minutes, then pop your slices in a gallon freezer bag. Or layer in your gallon bag with pieces of wax paper between slices. They store well for up to about 6 months like this.

When you’re ready to enjoy, pull out your slices,a dn run for 1-2 cycles in your toaster on the lowest setting. Then prepare to your liking. It’s really that easy and tastes just like fresh from the oven!

All good things come to an end. As you’re saying TGIF, consider saving any leftovers as they are likely getting stale. There are plenty of easy and delicious ways to repurpose stale bread – here are my favorite ways to keep the goodness going.