Bread-Bakers v097.n059.10

I am interested in finding a way to preserve bread that I make in my Zoji
machine.  Currently, about the last 20% of each loaf is thrown away due to
mold.

I have access to food grade BHT.  Can anyone tell me the correct amount of
BHT to use per loaf (weighs about 1.7 lb.), or can anyone suggest a better
preservative?  I have heard of people using ascorbic acid (vitamin C) for
this purpose, but I do not know what amount to use.

Thanks for the help!

Ron Cochran
cochran@execpc.com