BREAD
Breads begin to stale once removed from the oven. Keep pan breads tightly wrapped and store at room temperature.
Refrigerator storage has a tendency to stale bread quickly. Refrigerate only those breads that have a custard or meat filling. Crusty breads should be stored in paper bags that breathe.
To freeze, wrap in air-tight, freezer-suitable packaging. Freeze and hold breads and rolls at 0°F up to three to six months. Commercially baked breads may be frozen in their own wrappings if they are used in one or two weeks.
Thaw frozen bread at room temperature. Microwave thawing is not recommended because bread may dry out and become over-heated, which results in toughening.
Wheat Foods Council www.wheatfoods.org
"Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are a good indication that your bread has turned into a pharmaceutical laboratory experiment."
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