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Bread storage?

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I'm rediscovering 'real' bread and some of the loaves I've made (that Mr. Shallots hasn't eating all of) are big. They don't fit into the salvaged bread bags from bought bread.
Do you have a source or alternative to plastic or (shudder) ziplock bags?

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  1. I sometimes store mine in my slow cooker with a tight fitting lid.

    1. if you have the counter space, maybe you should consider a breadbox...?

      2 Replies
      1. re: goodhealthgourmet

        I do have counter space that isn't at the baking station or near the cooktop. What makes a good breadbox?
        My Mother (50s) had one as a built in...a metal thing with a sliding top. Devil to clean crumbs from. I think there were a few air holes in the sliding top.

        Mr Shallots made me a solid wooden box with some left over parduk (kind of wood from Thailand) but it's really heavy ...probably not air tight... bread molded fast in it in New Orleans, so I stopped using it. It's drier up here.

        What does make a good bread box?

        1. re: shallots

          these might help...

          http://www.nytimes.com/2001/04/11/din...
          http://jdorganizer.blogspot.com/2007/...

          i love the British crock - so cute! :)

      2. Brown paper bags.

        1 Reply
        1. re: Fritter

          Even better, brown paper bag in a breadbox.

        2. If it's been cut, cut side down on a cutting board. If not, paper bag, as Fritter suggested. But, I don't think bread is that good kept more than a day. But, that's only for crusty bread. For sandwich type bread, I use tupperware/rubbermaid containers.

          1. Do you have a microwave? Store your bread in there (obviously take the bread out when you use the microwave).

            Also, for a quick and simple "bread box" use an empty (preferrably new-ish) shoebox. Line the bottom with some wax paper and you're good to go.

            1. Long term - freezer
              Short term - on a granite (etc) counter with an upside down mixing bowl over it. A kitchen aid bowl works well. As chowser said, cut side down.

              6 Replies
              1. re: Paulustrious

                Hi,

                1) How do I prepare quick breads and/or muffins in terms of packing in order to put them in a freezer?

                2) How long can they stay good for once into freezer?

                3) Once quick breads and/or muffins are forzen, how do I bring them back to serve?

                1. re: ijeny

                  to shallots: make smaller loaves? what's your issue with ziploc bags? they're useful for freezing stuff.

                  ijeny: breads and muffins freeze easily and well. breads i usually wrap in foil then in a ziploc bag that i suck the air out as much as possible. muffins just go in a bag, no foil. breads will keep longer then muffins, but both will be fine for a couple months. i prefer thawing at room temp and then warming in the oven. breads get weird in the microwave. (plus, i don't have one.)

                  1. re: hotoynoodle

                    Hi Hotoynoodle,

                    Thanks for your suggestion. Do you freeze breads sliced or unsliced?? Is it nesessary to wait for breads or muffins totally cool down before freeze them?

                    1. re: ijeny

                      yes, cool to room temp, otherwise you'll get condensation in the wrapping.

                      i prefer unsliced -- it keeps better with fewer exposed surfaces.

                      1. re: hotoynoodle

                        An issue I see with putting unsliced bread to freeze is if only need some slices instead of a whole loaf, then the whole loaf needs to be thaw, and get few slices and put the rest of loaf back to freezer again. If I keep doing this, freeze and thaw, freeze and thaw, doesn't it damage the bread?

                        1. re: ijeny

                          yes. do not freeze and thaw. make smaller loaves, unless you plan on freezing it for only a very short time. the crust on the bread acts like a seal. any exposed or cut surfaces will be exposed to air, thus dehydration and degradation.