What is the secret to keeping a nice loaf of whole grain bread from going moldy when you live in a hot and humid climate? I bought a lovely loaf at the market last Sunday and made some wonderful French toast. By Tuesday morning, when I wanted to have some toast with my coffee, the bread had gone already grown moldy.
I've always kept my grocery store bread in the plastic bag and on top of my fridge. I know I could freeze it instead, but the bread is never the same after that.
Any suggestions for keeping bread longer than two days?