Though perfect for slathering in butter for a sandwich or toasting for a barbecue burger this summer, bread can be a nuisance when it goes off too quickly – even more so when not stored correctly.
With its high moisture content, bread is a breeding ground for mould and bacteria, not to mention the extra challenges of hot, humid weather.
Enter Chef Mary Payne Mora, a culinary maestro with over two decades of experience prepping meals for stars, and the brains behind Hail Mary Food of Grace food blog. She’s spilt the beans on keeping your loaf fresh beyond the confines of a bread box or fridge.
She said: “The truth is that bread needs to be kept in a cool place with little moisture. A dark and warm breadbox is the perfect place for mould and bacteria to grow.”
She warns against the fridge, noting: “The refrigerator may seem like the perfect place, but if the bread isn’t wrapped tightly enough then the cold temperature can penetrate through the plastic wrapping and create a tough layer that has a stale-like consistency.”
For the longest-lasting loaves, seal them and stash them in a cool and dry area of your kitchen, like in a basket on the worktop.
Mary advised: “The key is to always keep food at its best, so throw out your old bread box and say hello to a bread basket and saran wrap (cling film).”
Sure, the shop packaging works fine, but for an extended shelf life, tucking your bread into a porous paper or fabric bag is a game-changer.
Popping your bread in a basket or bag could be the secret to keeping it fresh, as they provide better air circulation that wards off moisture and mould.
Not only does more ventilation help stop the bread from becoming stale prematurely, but it can also keep your loaf edible for at least seven days longer when left on the kitchen counter.
Take your bread preservation up a notch by stashing it in the freezer for an extended shelf-life, advised the chef.
She said: “Keep it on your counter in a cool spot and, if you don’t eat it in two days, cut it into individual portions.
“Wrap each portion tightly and separately then store in the freezer. This method allows you to pull out exactly how much you’ll eat and prevents the whole loaf from going bad.”
To make your life easier, always slice the bread before freezing, saving you the hassle when it’s time for a quick toast or bake. This trick is perfect for any bakery staples like supermarket loaves, rolls, ciabatta, burger buns, hot dog buns, flatbreads, English muffins, and bagels.
