Hi All,
Just a quick question. How is everyone storing their yummy breads? I
usually use my bread machine to make mine. It makes a tall, square loaf. I
cover the loaf with a towel on the cutting board and slice off the loaf as
I need it. Unfortunately there are times when we don't go through it
quickly enough and it turns in to a bread brick sometime as quickly as 3 or
4 days. I realize the enviroment in my house plays a role in how quickly
it get hard. I usually make bread crumbs with it at that point. Just
wondering if anyone had any suggestions for keeping it softer a little
longer....storage containers for a loaf of this shape? Thanks in advance.
Holly