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Location: God's Gift to Mankind for flying anything
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Quote:
Originally Posted by IheartWA
I ordered some stainelss steel bread box, supposedly made in the Netherlands where they use them more.
When it comes, I'll try it out and write back with a report. Thanks for chiming in though. Seems like those are more relics of the past rather than built to do the job of keeping bread fresh. We'll see.
Made by Brabantia ???
Uhuh ... , many in The Netherlands use a bread box.
Mostly a metal one today, in the *old* days made from wood.
The most common one did have the *roll top* lid.
But ... we also bought bread almost daily, unlike today living in the USA,
we buy bread once a week, plus the fact that nowadays we are empty nesters,
so bread goes stale ... (Then the chickens get it !)
Before *being empty nesters*, I learned how to bake bread,
and that bread was gone really fast with all the kids still home.
The best way is to *keep* bread at room temperature.
Find a *tupperware* or any plastic container that can keep the whole loaf inside.
Tightly closed, the bread will stay longer fresh.
Wash the container really good each time you put a new loaf in it !
Putting it in the fridge is the wrong move, it becomes dry quicker !
If you make sandwiches the night before,
add a piece of lettuce in the sandwich bag
to keep it moist while you put it in the fridge for the night.
In the freezer ? OK, IF and when you wrap it in foil and then in a freezer bag.
CAUTION, if you have stale bread, look really close for any evidence of mold.
Just the slightest little piece of mold can be bad for you.
The spores are long and skinny, so if you see just a speck,
the mold itself can be quite a lot already !
We had a wooden bread box for a long time. Now I am wondering what happened to it.
I keep bread in cotton bags. There is nothing like fresh baked so I divide recipes in three loaves, bake them unail they are barely done, let them defrost on a rack and bake the last few minutes so to say.
We had a wooden bread box for a long time. Now I am wondering what happened to it.
I keep bread in cotton bags. There is nothing like fresh baked so I divide recipes in three loaves, bake them unail they are barely done, let them defrost on a rack and bake the last few minutes so to say.
Great tip ^^^
I make homemade bread often and it does not last more than a couple days. If it does, I make croutons or breadcrumbs and store them in the frig.
I have a wooden roll top breadbox and love it. My counter would look naked without one
We had a chrome metal breadbox, but the bread just mildewed in it. So, it was mounted on the wall and used to store other stuff. We don't have one in the new kitchen, but there is a pie safe in the laundry area under the house. Might see if that will fit in the kitchen, although I don't know if we will put bread in it.
We usually store bread in the refrigerator or just leave it on the counter with something inverted over it if the refrigerator is full. If the bread gets a little stale, microwaving it for a few seconds will liven it back up again. If it's still too stale, well, the bunnies and the chickens like bread.
I usually make bread about once a week and there's usually a tag end left for the bunnies to munch on when the new bake is done. We have an old oven with a pilot light, so sometimes the old bread is made into herbed & oiled croutons or dried into cubes for bread pudding or turkey/ chicken dressing.
I tried the bread box thing but the bread always molded. Even after I cleaned the bread box with bleach! I think I don't eat it fast enough. Now I keep it in the fridge and it lasts a long time. Or sometime I buy that expensive bread from Great Harvest and I keep that in the freezer and get it out one or 2 slices at a time.
To freshen it up, I put the bread in the microwave for a few seconds.
That is a really good idea,I think I will start doing it. As for frozen versus fresh, you might be right, but for those of us who like good quality breads and have small families, freezing beats spoiling.
The other thing you can do is just buy or make baguettes or other small loaves. That way, you don't have more bread than you are going to eat in a single sitting. If you are really into fresh, "artisan" bread, it's best ultra fresh, anyway. It's not really made to be kept around, no matter how you store it. That's what preservative-laden sandwich loaves are for.
I used to have an old school wood bread box, but I never noticed a difference in my bread whether it was in stored in the box or not. Counter space is prime real estate in my kitchen, and I only have enough space for essentials, so I gave it away.
Bread drawers and bread boxes don't really preserve bread, they just conceal it (and, in some cases, protect it from rodents).
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