Question from the kitchen-challenged

[Pixilated]

Anybody got any suggestions on how to keep bread edible for a week or two? If I put it in the fridge, it goes stale. If I leave it out, I get my very own little penicillin farm. It's baked on-site so has few or no preservatives and while I appreciate the lack of same, I'm getting tired of throwing out half of each loaf.

[ArcticChicken]

Freezer. Slice it up, put it in the freezer, toast the slices when you want to use them. You'll want to either freeze the pieces individually (laid out on a cookie sheet or some such, then pack them together) or put a sheet or two of wax paper in between them.

[csquared]

How long are you keeping a loaf? I keep my bread in the fridg. I had some loafs (fresh baked like you described) for over a month with no problem. Keep it in a sealed bag.

Only problem I have had is that we keep our bread on the top shelf. Taller loafs that touch the top of the fridge will sometimes collect condensation on the inside of the bag (soggy bread. Yuck!). Freezer is on top, so that is the cold spot.

[ArcticChicken]

Another thought. I read somewhere that bread goes stale because it gets a little damp and then crystallizes. You could try keeping one of those little silicon 'do not eat' packages in the bag with the bread in the fridge. Just, y'know, don't eat it.

[Pixilated]

Thanks to both of you; I will try your suggestions. ArcticChicken, I promise not to eat the thing, LOL -- although it would probably be best if I left out a slice or two on the nights before my 8 a.m. classes ... just to be on the safe side.

[corwin02]

Put it in a freezer in a bag sliced , take out how ever many slices you need and microwave them for 15 seconds (max four per go). Or if you have more time , you can thaw them in about 15 minutes by leaving them on a counter at room temperature.
Furthermore if you take sliced bread to work do not thaw them but use them frozen , they will be nice, thawed and fresh come lunch time.

[dalesys]

My mother insists (and will beat you with a cane) that microwave defrosting be done at low power "...or it toughens the bread..."

[Jester]

My comments may or may not be applicable, as I tend to eat rye bread, which in general just seems hardier and longer-lasting than many other breads.

In any case, I keep my bread out of the fridge, on a shelf, but I make sure it is in a sealed plastic bag. If you are simply keeping your bread out uncovered, or in an open paper bag, you are basically sending out an invitation for a feast to all your neighborhood microbes.

If you are keeping your bread in a sealed bag, I have no idea what the problem is, to be honest.

[MoonCat]

If you are keeping your bread in a sealed bag, I have no idea what the problem is, to be honest.

If the room is warm, this will still encourage the growth of mold. It keeps better at a lower room temp.

My grandparents used a bread box. It must have been cool in the pantry, though, or else they only used bread with a high level of preservatives!

[42_42_42]

Bread should never be stored in the refrigerator as the conditions in the fridge will cause the bread to go stale faster.

Homemade or similar bread that does not contain preservatives is very unlikely to stay good for an entire week. Either buy or bake half as much at a time or freeze it.