Food Storage: Bread

Saturday, May 10, 2008

Bread has to be one of the foods that people waist more of. We often discard the crusts, toss out the ends, and allow half our loaf to go bad before we finish it. It's a shame that so much food goes to waist when stored correctly it can last so long and be used in so many stages of freshness. Here is some advice on the ways to store bread and the things you can do with your excess.

Bread Storage
If your not the kind of person or family who can eat a whole loaf of bread quickly, store it in the refrigerator. Refrigerating bread can add days on to it's freshness, and keep away the mold even after it becomes stale. For families who need even longer, try dividing the loaf in half. Package one of the halves in to portions, wrap in paper and foil then freeze. Place the other half in the refrigerator for use.

When freezing a whole loaf of bread, you can place paper between each slice and freeze together. Bread is easily defrosted by unwrapping and toasting, allowing to sit a few moments, or microwaving on low for a few seconds. You could also pack the frozen bread slices in your lunch pack. It will help keep the food cold, and will be defrosted and ready to eat by lunch. Freezing bread in pre-measured portions is a great way to help you keep track of your food and loose weight.

If you choose not to refrigerate or freeze your bread, then keep it wrapped well, out of sunlight and extreme heat, and away from moisture. Bread that goes stale can be used, bread that becomes molded must be discarded.

Bread Uses
There are many uses for the parts of the bread that many people consider undesirable. For example the ends and crust of bread can be dried and made in to bread crumbs. If bread becomes stale it can be used as garlic bread, croutons, bread crumbs, or even stuffing. If you keep a small bag or container in the freezer for bread scraps you can save the small amounts and make large batches over time.

*Look later this week for recipes that work well with older bread or crusts.