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Discussion Starter · #1 ·
I was rather distressed this morning to find that I have no more wheat bread <img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title=":cry:"> Even though as of last night, there was half a loaf left. This is because when I woke up this morning, it was a nice shade of blue-green. Mold. Yucky. So I tossed it, and that sucks because that stuff's too expensive for me to throw away after half a loaf. The thing is, with the kind of wheat bread I buy, it doesn't have any preservatives or anything (great luck -- the one brand of wheat bread I could find without any honey also doesn't have anything else icky in it! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">), so Mom said that'll make it go bad faster. But of course, no one else in my house is going to eat <i>wheat</i> bread.. <img alt="" class="inlineimg" src="/images/smilies/rolleyes.gif" style="border:0px solid;" title=":rolleyes:"> So I was wondering if any of you had any tips on how to keep it fresher longer, or if I'm doomed to either finding a wheat bread w/preservatives/somehow eating the entire loaf in 2-3 days <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Keep it in the fridge! I buy 3 loaves or so at a time, stick the 2 I'm not eating on in the freezer, and the one I'm using in the fridge. Of course, we got through a loaf in like 4 days, but, I'm sure this would help. You could always open the loaf, freeze half, and keep the other half in the fridge, etc.
 

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Discussion Starter · #4 ·
Excellent suggestions, thanks a lot <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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My bread goes into the freezer and never leaves <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
I pull out slices as I need them (I stick them in the microwave for about 15 seconds to defrost them).<br><br><br><br>
I go through a loaf of sandwich bread in about 2 weeks!
 

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I think I'm going to start freezing any bread product that wont be used in like 2-3 days. I just threw away 3 vegan buns today, grrr... they were only like a week old & in the fridge, but the mold had started. It wasn't even a lot but.. I dunno, it was probably no big thing to just eat them, so wasteful!
 

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If anyone that does keep their bread in the fridge wants to put a little moisture back in it, microwave the slices for a couple seconds before you use them. I keep my bread in the freezer and my buns in the fridge. This always helps to get them all soft again.
 

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Whole grain breads are best kept in the fridge or freezer. It will get dry but not moldy. To 'refresh' dry bread. Pre heat oven to 300 degrees. Spray the dry bread with water out of a spray bottle until lightly moistened. Drop the bread in a small brown paper bag and place in the oven on a cookie sheet for 2-5 minutes.<br><br><br><br>
Works like a charm.<br><br><br><br>
Really dry bread can be ground up in a blender or food processer for bread crumbs or cubed for croutons.
 
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