The Simple Trick For Keeping Your Loaf Of Bread Soft

A person may not live by bread alone, but some of us wouldn't mind trying. Healthline describes this favorite pantry staple as a carb-rich food, with the average slice containing about 13 grams. From crunchy baguettes on the outside and soft on the inside to fluffy and savory sourdough rolls to slices of pumpernickel and rye for our favorite deli sandwiches, homemade bread or your favorite store-bought loaf is a beloved key ingredient.

But leave an uncovered loaf out on the kitchen countertop, and what once had the texture of a squishy pillow you want to sink your mouth into quickly turns rock-hard, dry, and chewy for all the wrong reasons. It doesn't take long for bread to go stale. According to MasterClass, bread has several stages of freshness. It can go from "ultra-fresh" in a single day to dry, stale, and possibly moldy, given anywhere from the third to fifth of its existence. Obviously, there are several factors that can contribute to the shelf life of your loaf of bread. But according to King Arthur Flour, if you use this simple trick, it can keep your bread soft long enough to enjoy with your favorite butter, nut butter, and preserves or jam.

Take a middle of the loaf approach

MasterClass explains that the type of bread, how you store it, and the climate where you live all factor into how long a loaf of bread lasts. MasterClass is quick to point out that bread's kryptonite is mold, which can occur from too much moisture and going stale. The cooking site notes using paper bags or wrapping a loaf in cotton cloth to encourage airflow can help prolong the freshness of a loaf of bread. Of course, you can store your loaf of bread in the refrigerator to help it stay fresh longer, but the fridge can also cause your bread to go stale quicker.

However, King Arthur Flour states if you make the first incision in the middle of the load, you can help your bread stay fresher longer. King Arthur Flour further reveals that if you make that first cut right down the middle so you have two halves of a loaf, you should alternate slicing from each half so they remain equal. You can then slap the two sides back together after you have removed what you need. This will decrease how much of the soft inside is actually subject to losing moisture.