How do you store your bread?

[Anonymous]

I put it in the pantry. I also freeze loaves. I've heard you can pull out individual slices, but I just pull out a whole loaf when I need it.

[Anonymous]

OP here. Thanks for the responses!

For those that keep in the freezer. I do keep crusty bread like ciabatta and french rolls in the freezer and the texture is usually fine since they're crusty in nature. Do you also freeze soft sandwich bread? Does it stay soft when you thaw it? Or does it only work for bread that is meant to be heated in the oven?

[Anonymous]

Anonymous wrote:OP here. Thanks for the responses!

For those that keep in the freezer. I do keep crusty bread like ciabatta and french rolls in the freezer and the texture is usually fine since they're crusty in nature. Do you also freeze soft sandwich bread? Does it stay soft when you thaw it? Or does it only work for bread that is meant to be heated in the oven?

I think the texture of soft sandwich bread is not great if frozen then thawed. I will toast it in that case.

But I tend to keep tortillas and a loaf of sandwich bread in the refrigerator.

[Anonymous]

Refrigerator

[Anonymous]

Anonymous wrote:OP here. Thanks for the responses!

For those that keep in the freezer. I do keep crusty bread like ciabatta and french rolls in the freezer and the texture is usually fine since they're crusty in nature. Do you also freeze soft sandwich bread? Does it stay soft when you thaw it? Or does it only work for bread that is meant to be heated in the oven?

I've frozen/thawed villagio bread (I consider it pretty soft) and it does fine once thawed.

[Anonymous]

can anyone link to or tell me the requirements of a counter top bread box that is a vast improvement over bread in store wrap sitting in a regular basket on the counter?

[Anonymous]

Anonymous wrote:OP here. Thanks for the responses!

For those that keep in the freezer. I do keep crusty bread like ciabatta and french rolls in the freezer and the texture is usually fine since they're crusty in nature. Do you also freeze soft sandwich bread? Does it stay soft when you thaw it? Or does it only work for bread that is meant to be heated in the oven?

I never thaw frozen bread to eat like normal bread; it’s always toasted. But I do freeze sandwich bread all the time, I just throw it in the toaster before making my sandwiches. If I make sandwich bread, I freeze one of the loaves as soon as it’s cool enough to slice and when the frozen slices are toasted the soft insides are exactly as soft and tasty as first-day bread. I assume store-bought bread is similar but I can’t tell because it’s sliced so much thinner.

[Anonymous]

Anonymous wrote:OP here. Thanks for the responses!

For those that keep in the freezer. I do keep crusty bread like ciabatta and french rolls in the freezer and the texture is usually fine since they're crusty in nature. Do you also freeze soft sandwich bread? Does it stay soft when you thaw it? Or does it only work for bread that is meant to be heated in the oven?

Sandwich bread kept in the freezer here - we toast it before using for sandwiches, and make grilled cheese with it as well

[Anonymous]

Anonymous wrote:Refrigerator for basic loaves of bread. We don’t use it fast enough before it goes moldy, otherwise.

If I buy something like hamburger buns or a fresh loaf of bread to be used in the next day or two then it sits on the counter.

This. And reheat in toaster oven. Comes out like fresh.

[Anonymous]

Anonymous wrote:Refrigerator for basic loaves of bread. We don’t use it fast enough before it goes moldy, otherwise.

If I buy something like hamburger buns or a fresh loaf of bread to be used in the next day or two then it sits on the counter.

Same. We also keep tortillas in the fridge. Bakery bread, buns, rolls, croissants, etc., go either on the counter or, if I want them out of the way, in the pantry. Those items go quickly and are generally made or bought for a specific purpose, so it's not like we have bread all over the counter all the time.

[Anonymous]

Anonymous wrote:Bread box. (But we store ours on the counter, I've given up on clutter.)

Same. At least we all eat the bread—DH has so much coffee crap out full time and he’s the only one who drinks coffee.

[Anonymous]

On the counter day 1, in the fridge after that. We have radiators that keep our tiny galley-style kitchen ridiculously hot and humid and this method is only way we’ve found to prevent mold.

[Anonymous]

We mostly buy the grocery store bread with all the preservatives and just put it in the cabinet (we used to leave it on the counter but the cat likes to chew on plastic). If we get a nicer loaf it's gone almost immediately because we snack on it. I don't think I've seen mold on bread in years.

[Anonymous]

Anonymous wrote:can anyone link to or tell me the requirements of a counter top bread box that is a vast improvement over bread in store wrap sitting in a regular basket on the counter?

My cats can't get into the bread box

[Anonymous]

Refrigerator. We currently have hamburger buns and hot dog buns and loaves of white, rye, and pumpernickel. I’m not putting all that on my counter.