If you frequently find yourself having to throw out half a loaf of moldy or stale expensive artisanal (or homemade) bread, this hack is for you, mamas.
The problem here is that these breads, unlike their sliced pan counterparts, lack the stabilizers present in commercial pre-sliced loaves, and so therefore goes from gorgeous to rock-hard much too quickly.
But don't worry, we have rooted out a great little trick for you to try.
The solution –
eat more bread – or just try this simple trick involving your freezer.
Here's what you should do:
- Within 24 hours (maximum) of cutting into a loaf, slice up the remaining bread.
- Line a rimmed baking sheet with parchment paper, arrange the slices in one layer on top of that, and put it in the freezer, uncovered, until frozen solid. (The parchment will prevent the gorgeous, moist crumb of the bread from sticking to the pan, and the single layer will prevent the slices from freezing stuck to each other.)
- Once the bread slices are frozen, transfer them to a resealable freezer bag, removing as much air from the bag as possible.
- When hunger hits, take out just as many slices of bread as you'll eat then, and either let them thaw at room temperature, or put them directly in the toaster (they'll take about one extra minute to toast). The texture of the bread will be pretty close to that of eating it fresh, and the best part if that sliced and frozen like this, your bread will stay fresh and delicious for at least six months, if not longer.
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Here's what you should do:
