By Walter Boomsma and Larry Bailey
Larry is Master of Ocean View Grange in Port Clyde. He and I occasionally exchange “odd and curious emails.” Since this exchange might qualify as “Family Health and Hearing,” we agreed to share.
Larry wrote: I like to have toast in the morning and have gotten really tired of seeing the bread with green spots all over after a few days. We stored it in the bread bag it came in in the pantrach (Irish for pantry). I did some looking around and found out that a very old practice helped bread to last longer. That old family practice was using a “Bread Box.” I bought a bread box which was delivered yesterday. Let’s see how well it works.
Walter replied: We usually buy our bread from our friendly Amish baker, six loaves at a time because that’s the size of her pan, and freeze them. We keep the loaf we’re working on either in the microwave (our bread box) or in the fridge. (She doesn’t use preservatives.) I shall have to ask her how she stores it!
🥖 Should You Store Bread In A Bread Box?
“Bread, after all, is a food that connects us all.”
Henry T. Black
Mrs. Miller, not surprisingly, stores her bread by simply keeping it in a plastic bag in the cellar, where it remains cool. Simple works. It parallels my use of the freezer, although she found it amusing that we store the loaf “we’re working on” in the microwave. She suspected that meant we were heating it up before using it. We do have fun comparing notes. She seemed happier that I have a full basement than my use of the microwave. I think it’s called “working with what you have.”