Bread-Bakers v006.n058.2

                                                 I have read of several
methods of storing freshly baked bread,& I've had good
luck in keeping it in a plastic bag(with air holes in it!) for about 1 1/2
weeks, except for a VERY, VERY moist loaf which I bagged & sealed(not wanting
it to mold), & then refrigerated,BUT are there any better, or other ways?

Also, what about putting a small amount of liquor in dough as a flavorer,
would that hurt the yeast?  THANKS, Larry Ziegler