Holly aka RedFreckle (wonder where that freckle is?) asks about storing
bread. Here's what I do, Holly. After the bread is completely (and I mean
completely) cooled, I slice it and put it in ziplock bags. I squeeze as
much air out as possible and then freeze the bread. When I want some
bread, I pop off as many slices as needed and put the rest back in the
freezer. They are easily popped off with a table knife and they thaw
quickly. If I want warm bread, I put the slices in an aluminum pe plate,
cover it with foil, and put it in a 400F oven for ten minutes. Almost as
good as fresh baked.
Bob the Tarheel Baker