Ophelia wrote:

>
>
> "Bruce" wrote in message
> news >
> On Thu, 29 Nov 2018 21:27:13 -0000, "Ophelia" >
> wrote:
>
> >
> >
> > "Bruce" wrote in message
> > ...
> >
> > On Thu, 29 Nov 2018 15:41:37 -0500, S Viemeister
> > wrote:
> >
> > > On 11/29/2018 2:56 PM, Bruce wrote:
> > > > On Thu, 29 Nov 2018 19:30:50 -0000, "Ophelia"
> > > > > wrote:
> > >
> > > > > Oil or butter, depending on the recipe.
> > > >
> > > > Oil then, most of the time.
> > > >
> > > I generally use butter for sweet things, like coffee cakes. For
> > > everyday bread, generally avocado oil. I like walnut oil when I
> > > make rye bread. And yes, the fat, whether butter or oil, will
> > > definitely make it keep longer.
> >
> > I've only used olive oil occasionally so far. I'm not sure if I can
> > taste whether I've added oil and which oil, but half a loaf takes
> > us 3 days to get through, so more shelf life would be good.
> >
> > ==
> >
> > Pretty much the same here, so we freeze half the loaf.
>
> I always (well always, I only restarted recently) make 2 loaves at a
> time and freeze one and a half.
>
> ==
>
> Sounds as though that should be working pretty well

I pretty much make it every 3 days. Thats works around it all