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Bread

Home-made bread's freshness

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Home-made bread's freshness

OnceUponABite | Jul 7, 2006 02:37 AM

I've made home-made with fairly good success in the past. However, no matter how great the bread is, 99% of the time by the second day that it's baked, it would have gone stale or hard. Exception for bread with tons of fat and eggs, like a brioche or cinnamon buns. Sure a little toasting can sort of bring it back, but overall it's just not good eats.

How come store bread doesn't have that problem? If you say because they add preservatives, how come I don't see that on the ingridents' label? And even the 'good ones' like Grace Baking or Acme? (I guess good compared to Safeway brand etc.)

Is that just something I have to accept as a home baker? Eat bread the same day it's made? We are a family of two, we can't eat that fast!

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