Bread going bad!

Monty

Monty

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Jan 26, 2005
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Sand Springs, OK
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you could try refrigerating it. that will slow mold down for a little while longer. the only thing is you will have cold bread!
 

Mold usually grows where it's moist. Try drying it out first. Of course you will have to eat it dry then.
If you don't like dry bread, soak it in a little water just before eating it. Or, better yet, make toast out of it. (but then don't soak it first).
Or even better yet, throw it out and buy some fresh bread and eat it up before it goes bad.
Glad to be of help Monty.
 

Feed it to the geese.

Eat the geese.

(Save a little of the bread for making stuffing.)
 

Monty,

Are you talking fresh bakery bread? This does not have the ingredients as the names brands (Holsum, Sunbean) to retard the mold growth.

I know what you mean, I can't buy a small loaf (like 12 slices).

Refrigerate, warm up to room temp to make sandwiches or that one slice slathered in butter. Make French toast or bread pudding...let it dry a little, crumble and sprinkle with seasoning to make croutons.

Or you feed to birds or cattle.
 

I bought two loaves of black rye bread for ham sandwiches over the holidays. It was from a deli and was wonderfuly moist and fresh tasting after I hand sliced it. The next day it looked like a pennicilin farm! The slicing speeded things up it seems? Guess I'll have to buy it and serve it the same day or go back to that stale dry commercial junk. Yuck, I'd rather have lightbread than that crap. >:( Monty
 

I bake alot and have solved this problem by freezing the bread. When I need a slice, I take it out,slice the desired amount and microwave it just enough to warm it through. The freezing also helps making slicing easier without squishing my bread loaf.
 

H Look at it this way, mold only grows on edible food sooo you are ahead of the game. Remember we are stuffing too many chemical preservatives into ourselves daily to be happy. It has a payoff eventually.

Put a bit of real butter and some margarine in saucers and leave them out for a few days, let nature and the critters have afield day..After You can throw the margarine down the happy seat since it will be intact and the same. while the butter will be full of icky thingies Then eat only real butter, it has what your body actually needs, fats among other things...

Gypsy's idea is what we do.

Tropical; Tramp
 

Also .....when you freeze bread...you should always put it in brown paper bags....not just throw it in with the plastic wrapper....it keeps the bread fresher and lasts longer.
 

If you have one of those Food Savers, they work great for saving anything from mildewing and lasting much longer. Works great on luch meats, cheeses and just about anything. I seal my hot dog rolls, since they never get eaten all at one time. I put them in a food processor bag, process and seal and I've had them last over a week on the counter and more in the refrigerator. I use the food processor for all my freezing - no freezer burn.
 

I saw the infomercial on TV about that food saver thing. I always wondered who watches those silly things and I guess the answer is me! I wondered if it really worked, especially about freezer burn.

Gypsy, I usually freeze bread too, but I was planning on feeding this rye bread to my family within the next couple of days to make lunches with ham and swiss, and thought it would keep, but nooooo. Guess I'll keep it refrigerated next time and see how that works. Monty
 

After going through a divorce about 40 years ago, after 15 years of marriage, my Mom called me & ask if I was eating my greens. I told her yes........I ate the bread the other day.lol
 

Monty said:
I saw the infomercial on TV about that food saver thing. I always wondered who watches those silly things and I guess the answer is me! I wondered if it really worked, especially about freezer burn.

Gypsy, I usually freeze bread too, but I was planning on feeding this rye bread to my family within the next couple of days to make lunches with ham and swiss, and thought it would keep, but nooooo. Guess I'll keep it refrigerated next time and see how that works. Monty
Click to expand...

hey the food savers are great...and work on lots more than food(papers/books/matches/pistols/more)
 

Cover your bread with a towel if you leave it on the counter to exclude daylight! Or use a breadbox. It will retard the growth of mold. It will give you 2 more days. And don't leave the bag open when making sandwiches, Take the bread out, close the bag, and cover it with the towel, then make the sandwiches. Try it.

Freezing makes the breads texture turn cr@ppy.

Bluezman
 

Also try making sure to keep out any excess air when closing the bag. Moist bread and warm air make a perfect petri experiment. Store the bread in a cool area. Just a thought. During the summer, we refrigerate any leftover hotdog buns or h.burger buns as well as the bread.
 

Good point about the moist air. I don't squish the bread, but I sort of manipulate the bag until I have the least amount of air in it before I seal it up or twist/fold the bag under.
Bluezman

P.S. Putting it in the refrigerator not only keeps it cool, but also keeps it dark ....yes the little light does go off when you close the door. I checked it out extensively; scientific experiment #8193456285VidCamInFridg. Or was that Good Eats with Alton Brown?
 

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