[Closed] How can I keep my homemade bread fresher for longer?

Toast it!

Wow, middle class thread of the day.

No advice though. Not sure there's much you can do. Just be thankful you're not French.

I never find that a loaf lasts more than 2 days, because I have eaten it.

Yummy fresh bread - can't beat it!

Have you got a decent, sealed breadbin to keep the air from it?

Dave

We have a bread bin but not sure how air tight it is - it is one of those Brabantia ones rather than a nice lidded ceramic pot or anything - we also wrap the bread in greaseproof (then a plastic bag when it has been eaten a bit and will fit).

Is there anything I can add during the cooking that might make it last a bit better?

I never find that a loaf lasts more than 2 days, because I have eaten it.

Have you got a decent, sealed breadbin to keep the air from it?

I also add a touch more water than the basic recipe suggests, because that's the way I like it, but it also seems to stay nom-able for (a little) longer.

Yummy fresh bread - can't beat it!

More fat will probably help it last, but then that is probably also a reason you make it at home.

Is there anything I can add during the cooking that might make it last a bit better?

sorry, can't help you there, mine is just breadmaker fare - I am not sufficiently skilled in the ways of mixing/kneading myself to advise on recipes.

We use different flour mixes, and I find some of them last longer than others. Current favourite is Allinsons Seed and Grain flour:

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Dave

Butter (fat) or as a healthy substitute oil will help keep the bread fresher. Or just make smaller loaves more often?

brown bread and non white processed flour last longer.
Two das ar eyou just fussy?
It wint be as bice as day one but dry...ar eyou sure?
You can wet it and re fire it in the oven but it also gets more of a crunch
Make two batches and refire the second one on day 2???

I slice mine once its cooled and bag up 5/6 slices and freeze.. seems to work

[img] http://t2.gstatic.com/images?q=tbn:ANd9GcT1gr8edq_PFeh-h0QZiPYw_4jSJi2sBhFTw5fmGvzwgAYOYCX9dqcHuTk [/img]

As others have said, putting more oil in should help

Half the dough and keep the second half in the fridge until the first is almost eaten then bung in the oven and bake, rather than making one loaf that is obviously too big for you to eat in time and without having to do the whole thing from scratch twice?

I used to find that breadmakers were only good for kneading etc and you get a better loaf by baking it in t oven.

Half the dough and keep the second half in the fridge until the first is almost eaten then bung in the oven and bake, rather than making one loaf that is obviously too big for you to eat in time and without having to do the whole thing from scratch twice?

That works for us too, make the dough sizes big enough for daily use, then store the rest in the fridge & bake when needed.

Home made bread rarly lasts more than a day in our home 😉

I'm sure I read somewhere that sticking a piece of unglazed terracotta in your bread bin helps to keep it fresh for longer. Can't remember where though 😕

unglazed terracotta in your bread bin helps to keep it fresh for longer

this would presumably regulate the moisture in the air - releasing/absorbing depending on the ambient, so I can see that it might work.

Dave

Home made bread rarly lasts more than a day in our home

I had to stop making it as it'd barely last an hour and anyone else would be lucky to get a look in 😳

Current favourite is Allinsons Seed and Grain flour:

It wint be as bice as day one but dry...ar eyou sure?

It isn't really dry but I am really fussy about my bread being fresh (and not being squashed either - I HATE squashed bread).

You could try adding some vitamin C (Ascorbic acid)? It's used as an additive in plenty of foods to prolong shelf life. Normally those that say "free from artifical colours or preservatives" as you can get it from natural sources.

Not sure it would taste nice, I'd go with freezing it myself.

Junkyard - Member
brown bread and non white processed flour last longer.
Two das ar eyou just fussy?
It wint be as bice as day one but dry...ar eyou sure?
You can wet it and re fire it in the oven but it also gets more of a crunch
Make two batches and refire the second one on day 2???

This made me think of the policeman in 'Allo 'Allo 🙂

Doesn't 'improver' sort this? I not used it and have also found some mixes last better than others. On day 2, we slice and freeze what's left, that sorts the freshness out.

As Jonba say's add Ascorbic acid (Vitamin C). I never use it, but all the recipes for our bread maker have it as an ingredient. All seem to be based on 1/4 teaspoon per 500g loaf.
Hth
Marko

cheers - I will look into that one. Could I just pop in a Haliborange? 😉

I use rapeseed oil (about 2 tablespoons) lasts about 3-4 days

My mum got me a terracotta thingie from somewhere, I think it could've been Lakeland. About 2" square and you soak it in water for a while before popping it into your bread bin with your bread, works a charm! Must be something to do with the aforementioned moisture release.

Cheers - will have to look into that then.