In honor of Martha Stewart getting out of prison, I am going to reveal a homemaking tip for the kitchen. For many moons I have struggled to keep bread fresh. I cherish that first sandwich when the bread is first opened. Just a day or two after that, the bread begins to either harden or do that crumbly thing. Putting it in the fridge delays it a bit, but not much. And the freezer prevents premature aging, but also hurts the flavor and mandates defrosting.
My solution? A ziploc bag. Now this sounds so obvious as to be stupid, but I'm willing to bet a majority of readers do not use this method. I bought some gallon size ziploc bags (the kind with the easy to lock/unlock pink zippers on top). After I use the bread, it goes back in the bag. Then I zip it all but an inch closed, squeeze all the air out of the bag, then zip it fully closed. When done properly, the bag looks pretty much vaccuum sealed.
I am currently enjoying my fourth sandwich from the current loaf, and with no refrigeration, the bread is still wonderfully soft and fresh.
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Operation Matty Freedom
