How to Store Bread — Keep It Fresh for Days

How to store every type of homemade bread: **Crusty Breads (baguettes, sourdough, artisan):** Store cut-side down on a cutting board or in a paper bag. Good for 1–2 days. Do NOT put in plastic — it softens the crust. Reheat in a 350°F oven for 5 minutes to re-crisp. **Soft Breads (sandwich, rolls, enriched):** Store in a bread box or sealed plastic bag at room temperature. Good for 3–5 days. The enrichments (butter, milk, eggs) keep them moist longer. **Quick Breads (banana, zucchini, fruit loaves):** Wrap tightly in plastic wrap or foil. Good for 4–5 days at room temperature or up to a week in the fridge. **Never Refrigerate Yeast Bread:** The fridge accelerates staling by causing starch retrogradation faster than room temperature. **Freezing (All Breads):** Wrap tightly in plastic then foil. Freeze for up to 3 months. Thaw at room temperature or directly in a 350°F oven from frozen (add 10 minutes). Slice before freezing so you can thaw individual slices. **Baker Thomas's Rule:** Bread is best within hours of baking. If you can't eat it in 2 days, freeze it immediately — frozen-then-thawed bread tastes better than 3-day-old bread.