I use my bread maker to bake bread more in the winter months than summer because we usually pair the bread with soups and stews. I usually make rye breads because it’s hard to find a rye bread that is trans fat and high fructose corn syrup free at the grocery store.
We rarely if ever eat my homemade bread as sandwich bread, which is a shame. If given the choice between a sandwich on wheat or rye bread, I’ll pick rye every time.
I still keep a bag of regular store bought wheat bread in the freezer for emergencies and the occasional PB&J, but for the most part, I made all of our bread this month, and it’s working out fairly well.
Sometimes, I unintentionally cut sandwich slices a little too thick or at an angle. I’m considering buying a bread slicer guide to make sure everything is uniform. I’m hoping the guide will help me straighten things out.
Have you used one of these? What do you think?
We don’t eat sandwiches every day. I keep our regular bread in the freezer and defrost/toast as needed. For now, I slice a loaf of homemade bread after it cools and store it in a clean empty bread bag. The bag won’t last forever and I’m not sure what to replace it with in the future.
How do you keep your homemade bread fresh?