When you have a big weakness for artisan bread, you've either got to come up with some storing strategies for your loaf, or plan to buy teeny loaves every day to get the super-fresh crunch and taste. But with a little planning, you can make the most out of that loaf -- even a big, full-sized one.The basics are simple -- paper bag for crispiness to plastic bag* for long-lasting freshness. Start it off on the countertop/bread basket, and then move it into the fridge. But what about after that?
We've already learned about panzanella, but there's also croutons, bread crumbs, and frozen bread. The latter is my personal favorite. After 3-4 days, I will slice up what remains of the loaf (if it isn't already sliced) and slip it into the freezer. While the bread won't defrost into perfect freshness, it will be just perfect for toast. You can nuke it quick to warm it up before putting it in the toaster, or just pop it in frozen.
Sure, that means you don't have fresh bread every single day of the week, but it allows you to always have bread on-hand -- which is perfect for those times when you're out of bread and can't get to the store, or for keeping a selection of different breads on-hand.
*Re-use these bags! And, if you often buy fresh bread from a bakery, bring those bags back to refill!
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
