Comments

Q and A: New pressure canner and homemade bread — 6 Comments

  1. Substitute 1/4 to 1 cup oat flour for your regular flour. Oat flour has a lot of Vit E. It keeps it soft and free of mold longer.

  2. After many years of the same problem, I found a never fail solution. A mashed boiled potato (no added butter or milk), in a 3 loaf sized recipe keeps the bread soft for up to a week. Kept in a cool environment (not the fridge) it also has never molded on me.

  3. This may be a coincidence, but I find that when I use honey rather than sugar the bread seems to stay fresh a little longer.

  4. A great trick for preserving bread longer is adding a tablespoon of apple cider vinegar. It makes the bread softer as well. I operate a small in home bakery and I know this is true!

  5. Adding powdered vitamin C or wheat germ to your recipe helps to keep the bread fresh a little longer. It has been awhile since I’ve done this but I would guess a 1/2 tsp of vitamin C or 2 tbsps wheat germ per loaf would be about right. Just add to the flour.