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Fresh home made or bakery type bread is best eaten day it was made. Some types (depending upon fat and other substance content) can stay fresh for another day.
Modern supermarket/commercial bread is so foreign to true bakery bread it is a crime to call it so. Loaded with chemicals and other substances to prevent spoilage/mold it often has a shelf life of a week or longer. Just look at the expiration or "best if used by" date on wrapper. It often is three, four, five or more days long.
It's certainly an exaggeration to state that bread is only good for two days at the most. I make my own multi-grain bread (whole wheat, rye, and oats) and leave it out on the counter. It easily lasts three, four, or five days. Of course, it is not as "fresh" by the end of that time (it starts to get a little dry and crumbly), but it is definitely not bad or inedible.
I have only had it go moldy a couple of times, only after a week and in the warmest weather.
Never store in the fridge! That hastens it's staleness! A loaf of store bought bread will last AT LEAST a week...maybe longer...it will NOT mold...that's for sure....we've experimented with bread mold....loafs of sliced bread will petrify before they get moldy!
I freeze bagels - as long as you are toasting them, they come out fine. You can leave out on the counter for a little while, or about 15 seconds in the microwave and they are defrosted enough to split and toast.
I freeze bread too, because I toast that as well, and never go through it all before it goes bad otherwise.
It's certainly an exaggeration to state that bread is only good for two days at the most. I make my own multi-grain bread (whole wheat, rye, and oats) and leave it out on the counter. It easily lasts three, four, or five days. Of course, it is not as "fresh" by the end of that time (it starts to get a little dry and crumbly), but it is definitely not bad or inedible.
I have only had it go moldy a couple of times, only after a week and in the warmest weather.
Bake bread (and other goods as well) and every single book or course have taken on the topic of freshness states the good is considered that on first day baked to two or three afterwards. Again much will depend on several factors (including fat content) and personal standards. There is quite a range between "not as fresh" and "moldy".
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