Aug 3, 2017

How To Store Homemade Bread

How To Store Homemade BreadThe fact is that homemade bread will not keep as well as store bought bread but in spite of that, homemade bread will always taste better. It’s best enjoyed the first day so after you have slathered the first few slices with butter (oh, yeah! 😋) freezing what’s left on the first day is the best idea. I suggest slicing and freezing it so you can thaw only the slices you need. (I separate my slices between wax paper for easy separation.)

If you do not freeze your bread the first day, here are a few tips:

1. Crusty bread can be stored uncovered at room temperature for the first day. By the end of the day, it’s best to wrap it in foil (not plastic) or in a paper bag and kept at room temperature for a second day. After the second day, it’s really best to freeze it.

2. Crusty bread will not be crusty the second day. You can re-crisp it by putting it cut side down on a piece of foil and place in a preheated 325° F oven, directly on your oven rack, for about 7-10 minutes.

3. Crusty bread should not be stored in plastic, which softens the crust. Aluminum foil is a better choice.

4. Crusty rolls are best frozen the day they are baked. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They’ll be even more crispy than first-baked.

5. A standard soft loaf is best stored tightly wrapped in foil or plastic at room temperature up to 2 days and after that should be refrigerated or frozen.

There is a lot of differing information available about storing homemade bread – not everyone agrees with storing bread in the refrigerator but it works for me.  Feel free to add your own tips if you like. – Jenny Jones

13 Comments on "How To Store Homemade Bread"

  1. Dayvid

    I could not find fast rising or quick rising yeast. I used regular active yeast but every time I made bread it did not come out anywhere near as good as it did the first couple of times when I used fast rising yeast. Does the type of yeast really have that much influence on how the bread turns out?

  2. Danny D

    I can’t keep this bread available. It is eaten as fast as I can make it. Great problem to have. One question is there a way to freeze dough and then be able to thaw and bake as needed??? If so what part of the process?
    Thanks so much. Danny

  3. M8

    Last sentence of the first bullet:

    “After that is should be wrapped tightly in plastic and refrigerated or frozen.”

    Third bullet:

    “Crusty bread should not be stored in plastic. Aluminum foil is a better choice.”


    • Randi

      I understood this to mean plastic ONLY when being stored in the fridge or freezer. So for long term storage?? I think?

    • Jenny Can Cook

      That was kind of confusing so I did my best to clarify it.

    • Cas

      One bullet is for crusty bread, the other is for soft bread. 🙂

    • Bonnie C

      Crusty, artisan style bread should not be stored in plastic, but a soft loaf can be stored in plastic wrap or a bag.

  4. Susan

    As a newcomer to bread baking I cannot believe how easy this recipe is to make, and the results are amazing! The inside is tender and rich and the outside is so crispy. I’ll be baking more for family this week!

  5. Cal

    I agree with you 100%.I like your methods.

  6. Anna Miller-Tiedeman

    Not a question, but a compliment. Life is in good hands with you on the web. I’ve made bread all my life, and, of course, have some fav recipes, but I love your quick no knead bread because I don’t need to whip out my bread mixer or maker. I also love the way you answer questions, with awareness of many ways to do things. You’re just wonderfully viewable and helpful. Thank you.

  7. Cynthia

    I most always slice and freeze my bread soon after it cools down.
    After reading that linen bread bags are good for homemade bread, I made one, very pretty but didn’t keep my bread any fresher. Maybe it was due to the weather that week.

  8. Barb

    Leftover bread? My husband never has any leftover! 😀

Leave a Comment