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We get that at an amazing price for two loaves at Costco. By the way...it seems to stay fresher longer...maybe it's the nuts.
Yep, Costco is the only place we buy it! Re: the freshness - we've found the same thing. And it's great since we get the two loaf package at Costco. We've also really tried to cut back on bread so I don't even keep a full loaf out at one time. I just grab 6 or so slices and keep them in a ziplock. The rest stay frozen.
The other thing I really like about it is that it actually toasts!! It seems like most other whole grain breads I've tried get hot and almost hard but they never really brown like toast is supposed to.
The kind of bread you are buying can make a difference. Rye usually lasts the longest (it has the highest hydration).
Also do you check the expiry/best before date before you buy? Buy the loaf with the longest time till expiry.
Warming it in the oven can also help revive freshness if it is a bit dry. I also often use the microwave to do that - wrap in plastic and nuke for a few seconds.
If you want a single loaf to last 2 weeks, you can't be using much. As others have recommended, keep it in the freezer. Don't keep it in the fridge. Freezing slows down the recrystallization of the starches in bread (which makes bread stale) but fridge temperatures just speed it up. Ensure the bread is well (preferably double) wrapped in plastic and/or foil to help it retain moisture.
Good bread should not, in my opinion, contain anything except (high quality) flour, yeast, salt and water. Using more yeast to make a bread means it takes less time for the process to be completed and a lower quality grain may be used for the flour - that is what you are buying if you are buying a cheaper loaf of supermarket bread and unless that type of bread also contains a fair bit of preservatives it generally will not last long. True wholegrain and sourdough breads (the naturally produced lactic acid is a preservative) usually last longer than WonderBread in my experience even if not 'enhanced' with any preservatives. Dough conditioners, fats, guar or xanthum gum, vinegar, etc. will make breads last longer.
Most of the major bread companies like sunbeam, sara lee etc ...are putting out such poor bread products . I like to keep at least one loaf of bread in the house but when you go to get a slice it is really dryed out almost to the point of being stale after only a week or so in the pantry ....sad really . I can remember my grandmother getting a loaf of bread at the store and she would still have it two weeks later and not dry at all . Why is that ? have things gotten that bad ?
What you are describing actually means bread is getting better, not worse.
Bread is not meant to be moist two weeks from purchase. It means it is full of crap, and not nutritious.
I don't buy milk that lasts for a month for this reason, either, besides it tastes "dead."
Last edited by SFBayBoomer; 01-19-2017 at 06:44 PM..
Making your own is a great idea. But the homemade stuff actually tastes good and I wouldn't stop eating it! My treat every month is a loaf from Great Harvest. I keep it in the freezer and just break off a few slices at a time.
If one is concerned with losing weight I would completely remove all bread and wheat from your diet. It isn't very hard. With that being said, don't buy anything with absurd amounts of ingredients, preservatives, and additives. Or, MAKE YOUR OWN if you must have bread. I can't stand even going down the bread aisle and cutting through to a different part of the store due to the smell, it is off-putting to me. Disclaimer: I do have Celiac Disease and have been on a 100% gluten free diet for over 8 years now. Also, ignore the USDA food plate of 6-10 servings of grains a day. That is complete nonsense, the majority of people function fine on far less than that and fewer calories- especially with a paleo diet that is higher protein and low carbohydrate. There are reasons we have an enormous obesity epidemic and healthcare disaster in this country. Draw your own conclusions, but processed foods and modern wheat- the kind that made its way in large-scale fashion onto our store shelves starting in the mid 1980s is largely to blame. HFCS is a culprit as well.
I adore Dave's Killer Bread, especially the thin sliced versions. It's pricy but worth it. Loaded with protein and fiber, yet it doesn't taste the the sweepings off the barnyard floor.
I agree, Dave's Killer Bread is awesome. I get it for 2.99 at the day old bread store. I freeze it and it lasts 1-2 months because I don't eat bread often. It's normally $5.50 at regular priced stores. This bread is heavy/dense and good.
I agree, Dave's Killer Bread is awesome. I get it for 2.99 at the day old bread store. I freeze it and it lasts 1-2 months because I don't eat bread often. It's normally $5.50 at regular priced stores. This bread is heavy/dense and good.
American bread has always been a tasteless mess. Try going to France or Italy, where bread is baked fresh daily, using fresh ground flour. I remember explaining about American bread to a Frenchman once. When I got to bread factories and sponge batter, the look of horror on is face was a sight to behold.
American bread has always been a tasteless mess. Try going to France or Italy, where bread is baked fresh daily, using fresh ground flour.
There is a family owned Italian grocery store here that makes the best bread. Its baked fresh daily. I just buy their plain Italian bread, but it has more flavor then any other type of bread I've had. Then if I time it right, and I buy it while its still hot and fresh from the oven.... even better.
Of course it wouldn't be a good choice for the OP since it does not last 2 weeks. Or at least I don't think it would. We always eat it within a day or two, so its never lasted that long.
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