Storing Bread

All but the richest of yeastless breads—gingerbread, honey-sweetened and fruit breads—are best eaten within a few hours of baking, while some breads, such as pizza and scones, should be eaten while still warm. Yeast breads reheat successfully in a low oven, particularly if they are only a day or two old. On keeping, plain breads can turn moldy in a humid atmosphere, but more commonly they become so firm that after a few days they are unpalatably dry. French bread, with its open texture and lack of fat, becomes stale within a few hours.