"Kalmia" > wrote in message
...
On Jan 9, 11:49 am, Janet Bostwick > wrote:
If you are making a
> lean bread (flour, water, yeast and salt only), a breathable container
> will preserve the crust longer. If you are making an enriched dough
> bread (contains any or all of the following, eggs, fat of some kind,
> sugar and milk), a bag like a zip lock will do the best job.
>

I just KNEW the answer wudn't be simple. This will be my rule of dumb
now. Thanks. I'll start stitching that bag today.

I bake 3 loaves of bread every week. Don't much care if it gets stale;
going to toast it anyway. My problem was keeping the bread from getting
mold. The best wrapper I've found is the sack from a Cheerio's box.
Completely cooling the bread seems to be important before sacking and
refrigerating or freezing. Polly