Slicing And Storing Bread - Beyond WBYBM2 Owner's Manual

Know Your Ingredients
Adjusting for Climate and Altitude
In high-altitude areas, over 3,000 feet, dough tends to rise
faster, as there is less air pressure. Therefore, less yeast is nec-
essary. For more information on High Altitude Baking contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid.
Therefore less liquid is required.

Slicing and Storing Bread

For best results, place freshly baked bread on a wire rack and
allow to cool 15 to 30 minutes before slicing. Use an electric
knife or a serrated knife for even slices. For rectangular slices,
place the loaf on its side and slice across.
Store unused bread tightly covered, (sealable plastic bags or
plastic containers work well) at room temperature for up to
three days. For longer storage, (up to one month) place bread
in a tightly covered container in the freezer. Since homemade
bread has no preservatives, it tends to dry out and become
stale faster than commercially-made bread.
Leftover or slightly hardened bread may be cut into ½-inch or
1-inch cubes and used in recipes to make croutons, bread pud-
ding or stuffing.
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