On the counter (for regular wrapped bakery) or in the fridge, in the case of fresh bakery products. I have the c/a running, so it doesn't mold at all.

I keep it in the refrigerator. I like the Amana potato bread, and I don't think it has many preservatives in it. The use by date is usually only 5 days out. It molds to fast other wise.
Leslie

When fresh, in the pottery jar with lid I had made for it. Otherwise, in the fridge.

I buy bread at the bakery in bulk, and freeze it. The bakery is 1 1/2 hours away.

Moni

In the freezer. Just take a couple slices whenever I need it, off the frozen loaf. When I have unsliced bread, I cut it in half, and freeze, but take out a half and leave it on the counter. It gets eaten pretty quick.
My bread maker is doing a great job, and the loaf is quite large. I asked for an electric knife on Freecycle and had 2 given to me. It makes a quick job of slicing bread.

I bake most of our bread and do large batches, so it goes into the freezer. The sandwich bread I get from the store goes into a pottery cloche on the countertop.

In the pantry--should have it in the frig during the summer because we don't eat it that often.

Oh, yes, like Jasdip says the electric knife does a great job of slicing bread. I have two one was mine and the other I got from my Mother when she stopped house keeping. I was just telling Amber today I need to get out my bread makers and use them to knead up some bread dough. Only one of my breadmakers was new the others were rummage sale finds. As to where I store my bread, usually on my counter or in the freezer.

Sue

I keep mine in the fridge/freezer as i don't eat bread very often.DH on the other hand can eat a loaf in a couple days so his is kept in a rubbermaid bread container on the counter.He likes plain ole'white bread!! Me i like the grainy breads and extra sour dough.
Kathi

I read years ago that putting bread in the fridge makes it go stale faster. I put mine in the freezer and take it out a slice at a time since I live alone. I double wrap it if I buy a couple of loaves. Years ago I knew a grocery store manager and he told me to double bag it, because the plastic bags have gotten so thin, the bread doesn't keep well.

I keep it in the refrigerator as we eat it so slowly that it molds before we have had half a loaf. I have never heard of keeping bread in a pot. What is the benefit of a pottery cloche?

I freeze bread, muffins, coffee cake, rolls, *everything*. I wish I'd known to do this as a new bride. I've thrown out a bakery full of moldy products in my life! (I don't freeze anything that's not cut into portions.)

When we go to Maui I shop Costco and buy a ton of bakery products to freeze and use over the month. (Milk and baked goods are extra expensive in Hawaii.)

Out of curiosity, I'd like to know about the pottery cloche too.

We don't eat a lot of bread so I keep it in the freezer and "break" off as many slices as I need. The grainier breads break off better when frozen.

The advantage of the pottery cloche is that it's pretty; holds a loaf of bread easily; and my husband gave it to me as a birthday present! Almost anything that holds a loaf of bread will do, and I use the cloche because I have it and love it.
Sorry if I gave the impression that it was a special "bread keeper".

Years ago, when breadmakers first came out, mine made a round loaf. I found a pot at an arts festival sale, that was just the right size. Store fresh bread in it all the time. Like maringardener says, it looks pretty. ;)

Moni

I was curious also and this is what I found. Kinda cute.
{{!gwi}}

If I had one I might use it.

I make bread in a breadmaker, 1 cup in 4 is whole wheat.

Store it in the frig and a loaf usually lasts 4 or 5 days to maybe a week, but can't remember when l last had a moulding problem.

I too heard that it moulds faster when stored in the frig ... but I rather doubt it.

I have a couple of loaves for emergency (12 miles from town) stored in the freezer, from back in the days before I made my own.

Old uncle used to keep bread in a drawer in the cupboard.

ole joyful

I keep my bread in the refigerator. Since I started doing that, I have not had any mouldy bread.

We've never had a problem with moldy bread; generally it takes us two days to go through a loaf. I have a large "bread drawer" in my kitchen. We are in the Upper Midwest.

joann_fla, I love that your husband never looks in the bread box. What a wonderful hiding place you have there!

If you go through a loaf in 3 days it wouldn't seem to matter if you keep in in a cool place in the kitchen or in the fridge. If you're like us -- use a loaf in two weeks! -- it needs to go in the freezer or it WILL mould in the fridge. If your bread didn't mould in that time, wherever it was stored, it's probably loaded with preservatives.

Regular sandwich bread, on the counter but only because I don't own a decorative bread box. Speciality breads, in the freezer.

We throw away too much sandwich bread, I wish they sold it by the half loaf.

I haven't had moldy bread in years. It can set a week in the cabinets and it never molds. I don't buy specialty breads. I do have trouble finding bread that I like. They always seem to be changing things I like, improving they say. Ha!

Hi mylab 123,

Here's a suggestion.

Save a couple of bags in which the sandwich loaves came that didn't have the bread go mouldy in them.

When you buy the next loaf, put half of it into a saved bag and put it into the frig, leaving the other half in the bag in which it came, stored on the counter.

I think that may go a long way toward reducing your mould problem ... possibly to near zero.

In any case ... can't hurt: doubt that it might poison anyone.

Good wishes for getting full value from the food that comes into your home.

Also, if you probably use a frost-free frig, if you put surplus food into a dish and slip it into a bread bag, at zero cost, it's easy to store in the frig ... and doesn't need a petroleum-based (costly ... and usually rather short-lived) plastic container, which many say it's unwise to use to reheat the food in the microwave, which it's easy to do if it was stored in a ceramic dish.

ole joyful

P.S. to all:

Please make an effort to find ways to add mouldy bread and much other kitchen waste to a composting system, whether your own, or operated by a neighbour, or the municipality.

Land that has such unused nutrients returned to it, whether farm field or garden of the veg, herb or flower variety, becomes not only more productive over the short term, but increasingly so, as well.

I live within a couple of miles of where Canada's largest city will start trucking their garbage next year or soon after (which cost them over 200 million). I am unenthused about our heedless increase in garbage production in recent years, as we've become substantially a throw-away society.

o j

I keep bread in the microwave. Keeps it really soft and yummy!

Trin

WHEN I have bread, I freeze it.

I wasn't as concerned about molding bread as "Where" you keep it? I have rolls, rye & white sitting on top of my bread box and I was wondering just where you kept yours. I don't have the extra room in my refrig. an I do freeze mine also. I just hate it sitting all over the counters and need another place for it. Thanks all

Bread and rolls are kept in the freezer.
Heels on bread loaves, and unused thawed bread/rolls are put in the food processor, ground into crumbs and added to the plastic jug of bread crumbs in the refrigerator.

I haven't bought bread crumbs in years.