>I have read of several
>methods of storing freshly baked bread,& I've had good
>luck in keeping it in a plastic bag(with air holes in it!) for about 1 1/2
>weeks, except for a VERY, VERY moist loaf which I bagged & sealed(not wanting
>it to mold), & then refrigerated,BUT are there any better, or other ways?
When I found a tin the right shape and size for my bread I grabbed it and
considered myself lucky. I find the tin keeps the bread much better than
plastic bags for some reason. Maybe something about the plastic not
clinging to the bread.
Sheri McRae email@example.com
Chickens, like two-edged swords, ofttimes come home to roost.
- newspaper editor from Wisconsin