How to make your loaf of bread last longer

Bread can go stale or even mouldy in just a matter of days, which can lead to a lot of food waste.

But there are a few storage hacks that can make your loaf last that little bit longer which ensure you can eat the whole thing before it’s thrown away.

The experts at Good Housekeeping Institute (GHI) have drawn up a list of nifty tricks that will lengthen the shelf life of your loaf, whether freshly baked or store-bought.

And they also have a tip for how to revive any stale slice with a household product that everyone has under their roof.

Bakery loaves are best kept in the brown paper bag they come in from the bakery or a bakery section of a supermarket, according to Good Housekeeping Institute. 

That’s because the paper will absorb any excess moisture, which causes a hard crust to go rubbery. 

It’s best to store these loaves at room temperature in the original bags.

Shop-bought loaves meanwhile are best kept in a plastic bag at room temperature – never in the fridge.

Though keeping it chilled will keep mould from growing on the loaf for longer, bread will turn stale more quickly in the fridge.

You can turn stale slices into a delicious bread and butter pudding which prevents wastage

However if you do have a stale slice, the GHI experts say there is a handy trick for reviving it.

They say that if you splash a stale slice of bread with water, and then heat it for five to 10 minutes in the oven, the bread will feel fresh again. 

Bakery bread tends not to last as long as store-bought, so if you don’t think you’ll be eating that much for the next few days, freeze what you don’t eat on the day or the day after. It will be perfect for toasting. 

But if your loaf does go stale, you don’t need to throw it in the bin.

Stale bread is perfect for making breadcrumbs with, which can then be frozen to make toppings for traybakes, pasta bakes and gratins.