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There are few things in the world that smell better or are more enticing than a loaf of fresh-baked bread. Breads are a staple in many households. Unfortunately, bread is a food that does not last for a long period. Often within a matter of days, bread begins to form a fungi called mold, at which point it becomes inedible. Learn how to extend the life of your breads with a few simple tips.


Choose store-bought bread instead of homemade if you want a bead with a longer shelf life. Store brands are infused with a preservative that helps keep them from molding quickly. If you prepare home-baked bread for superior taste and fewer chemicals, bake denser breads that keep longer than lighter versions. Whole-grain breads have this type of texture and are better for you than white varieties. Allow freshly baked loaves to cool thoroughly before storing them in bags. This prevents moisture from accumulating within the storage bag, which leads to mold formation.


Seal your bread tightly in a plastic bag to help keep it mold free. Push out air from the bag by running your hands along the outside edges and then replace the twist tie. Store fresh-baked loaves in sealable plastic bags to increase shelf life. If you still have problems with mold, invest in a specially designed airtight bread bin, which works well to retard fungal growth.


Your bread, both store-bought and fresh-baked, will stay mold-free longer if you store the loaves in a cool and dark place. Choose an area that is away from any source of heat. Keep your older loaves in the front part of the storage area so you will be sure to use them first. You can increase the shelf life of your bread even longer if you store it in a plastic bag in the refrigerator.


Freeze loaves of bread when you have too much on hand to eat within a week. This is one way to keep them from molding -- but the bread will not taste quite as fresh once it is thawed. Thaw the amount you want in the fridge. Alternately, invest in a toaster with a defrost setting if you plan to use much frozen bread.

About the Author

Lisa Mooney

Lisa Mooney has been a professional writer for more than 18 years. She has worked with various clients including many Fortune 500 companies such as Pinkerton Inc. She has written for many publications including Woman's World, Boy's Life and Dark Horizons. Mooney holds bachelor's degrees in both English and biology from the University of North Carolina at Charlotte.