When baking one loaf of homemade bread the question of how to store it may never be an issue. The reason is quite simple; warm and freshly baked bread has the tendency to disappear quickly. But, if you make several loaves of bread, it will be a concern, as homemade bread tends to spoil quicker than store bought, because of the lack of preservatives.
Allow the bread to cool, uncut. If you immediately wrap up the bread, while still warm, you will be trapping in additional moisture, which could cause premature molding. If you cut the bread before wrapping, expect the bread to dry out faster.
Wrap the bread snugly in plastic wrap or aluminum foil. Seal all the sides, to keep the air out.
Store in the refrigerator or unrefrigerated. Breads made with more fat and milk will keep longer than breads made with water and no fat. If you plan to store it longer than 2 days, refrigerate to help retard the growth of mold.
Keep the bread in the freezer if you don't plan to eat it within a week. To freeze, wrap the loaf tightly with plastic wrap, and then wrap in foil. Date and label the outside of the package. You can freeze a whole or partial loaf.