Bread

Store in paper bags at room temperature. There is no need to refrigerate our bread. There are no pathogens in the bread that we are trying to stop from developing, so there is no reason to keep it cold. Additionally, the humidity of the fridge will destroy the crust. The breads in this book that don’t contain butter or eggs take a very long time to stale and weeks to mold, so keeping them on the counter in a bag does not decrease the length of time you can enjoy them. After three days or so, they do lose moisture and become hard. But they are not “bad”! They can still be great to eat. Take a slice and warm it or toast it, or put the whole loaf in a 350°F [180°C] oven for 10 minutes and you can fully revive it. While warm, it will seem as though it was freshly baked. This cannot be done twice.