On Sep 7, 10:21*am, Cuthbert Thistlethwaite >
wrote:
> Well, once I got the yeast "packet" measurement right, and thanks to
> Melba and the others who responded to me about that, I made the dough
> yesterday. *Just a few observations:
> [big snip]
> Another observation is that the artisan loaves do not seem to offer much
> in the way of shelf life. *The white loaves I make are almost inedible
> on the third day, so I've learned to plan on using them up. *We'll see
> about the rye . . .
>
I think a short-ish shelf life is the nature of real bread (as opposed
to commercial brands) and is easy to deal with. Besides recipes that
call for stale bread, there's the quick zap in a wet paper towel
trick, there's crumbs, and wotthehey, you can always toss it because
you've saved money by making it yourself in the first place.

Where'd you find 3 x 5.5-inch loaf pans? -aem