Tired of your bread getting mouldy before you can make it through the whole loaf? While there is no sure-fire way to stop mould entirely, there are methods to slow the moulding process. Baked goods mould fastest in warm and moist environments, making a room temperature kitchen particularly inviting for fungi. But by keeping bread tightly sealed and frozen, you can prevent mould from forming—at least long enough to finish off a loaf.
- Skill level:
Things you need
- Waxed paper or plastic sandwich bags
- Cling film
- Aluminium foil or plastic freezer bag
Let homemade bread cool completely in a well-ventilated area. Slice the bread if you do not plan to eat the entire loaf at once.
Place sheets of waxed paper between each slice to prevent slices from sticking together in the freezer. Alternatively, you can store pairs of bread slices in separate sandwich bags.
Wrap bread loaf tightly in cling film or, if store-bought, leave in bag. Place the wrapped bread inside a freezer bag or wrap in a layer of aluminium foil. As mentioned in Step 2, you can also use sandwich bags to freeze 2-slice portions.
To thaw individual slices, let bread stand at room temperature for at least 15 minutes or pop slices into the toaster. Thaw a whole loaf by leaving at room temperature for at least an hour or placing in the refrigerator overnight. Keep in mind that once frozen bread is thawed, it will become stale if refrozen.
Bread will last in the freezer for three to five months. Discard bread kept longer than five months. You can also keep tightly-wrapped bread in the refrigerator for two to three days, but it will quickly begin to stale if refrigerated longer.
If you must keep bread at room temperature, keep it in an airtight plastic bag. Squeeze as much air as possible from the bag each time you close it. Reducing exposure to oxygen will prevent mould for a longer period of time.
Tips and warnings
- Do not eat bread that has moulded, even if you are able to remove the mouldy portion. Some forms of bread mould can be toxic.