Author:
Judy Howell
Date Of Creation:
5 July 2021
Update Date:
1 July 2024
Content
When it comes to storing bread, the fridge is your worst enemy. Bread will stale faster in the refrigerator than at room temperature. The best way to preserve bread is to keep it at room temperature for a day or two, then wrap and freeze it for long-term preservation. If you defrost and heat the bread, it will taste like it was freshly baked again.
To step
Defrost the frozen bread. If you have frozen the bread, you should let it thaw at room temperature. Remove the bread from the freezer package and let it sit for a while. If you want, you can pop the bread in the oven or toaster for a while to restore some of the crispness. Just know that you can only restore the crispness once by heating it; if you do it again, you don't do more than heat stale bread.
Tips
- Some people believe it is important to keep the cap / butt of the bread as a “lid” to keep the moisture in.
- If you bought or baked fresh bread and choose to keep it in a plastic bag, wait for the bread to cool completely. Bread that retains any kind of heat will get soggy. You can leave the freshly baked bread on the counter for a few hours to cool before packing.
- Bread containing oil or fat will last longer. Consider, for example, bread made from olive oil, butter, eggs, etc.
Warnings
- Resist the temptation to thaw frozen bread in the microwave. If you do, it will become very sticky, and the texture will be far from pleasant (sometimes very chewy, sometimes rubbery). A home-baked loaf that has completely cooled on the counter can, before sliced and frozen, be put in the microwave to restore its original texture and flavor just as quickly - that bread won't get soggy, chewy or rubbery at all. Experiment a bit with how long you can put the bread in the microwave. Depending on the thickness of the bread and the wattage of the microwave, it may not take longer than a few seconds.
