>> I need to put the bread elsewhere.
>>
>
> I keep it in the freezer.

That'll work. I usually just buy enough for one or two days. If I
were making it I'm sure I'd do things differently though. Whatever
you do, the tighter you keep it sealed the longer it will last and
the better it will taste IMO. I like those big, polypropylene
freezer boxes for keeping stuff fresh. I also use clear, round
plastic containers with the squeeze-release lids. I got a bunch of
them on sale at BB&B a few years ago. They keep the bugs out of
flour, pasta and other long-term stuff in my pantry. I think they'd
be good for short, home-made bread loaves but they're useless for
long French and Italian rolls.

--

Regards,
Robert L Bass

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