On 12/10/2012 11:36 PM, jmcquown wrote:
> On 12/10/2012 10:52 PM, Nancy Young wrote:

>> I stopped putting it in there years ago because I didn't like
>> how it turned out. I wasn't surprised to hear there's science
>> behind it.

> Yabbut... if I didn't store bread in the fridge it would definitely get
> moldy before I could use up the loaf. Sure, I could buy smaller
> loaves... some name brand like Pepperidge Farm at twice the price. But
> I like the store brand (not artisnal type) bread.

Hey, I hear you. It's a pain in the neck, but I keep it in the
freezer and take out what I need and let it thaw.

I have heard you should take out the whole loaf, let it thaw,
then refreeze what you don't use. Sounds iffy.

When I kept it in the refrigerator, it would have a texture like
it was mildewy and that ooks me out. Have you ever eaten moldy
bread and only figured it out after a couple of bites? Ahhhh!
I'm just touchy about it.

If putting it into the refrigerator works for you, go for it.
I just wouldn't advise someone asking to do that without knowing
why it's not recommended.

> I freeze loaves of
> it, too. What I need to start doing is what someone else (Dave?)
> mentioned and just thaw a couple of slices as I need them. Doesn't take
> long.

It can take over the freezer sometimes, too. Hard rolls, hot dog
rolls, then you get a 2 fer sale on loaf bread.

> Now if only I could find eggs by the half dozen...

Buy a dozen and eat 6 quick. Heh.

nancy