The original message from Ron Cochran:
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.
--
The correct amount of BHT to add to homemade bread is NONE! The main
reason a lot of people bake their own bread is to avoid such
preservatives in their diet. The best way to preserve bread is to
freeze it. Slice your loaves and put them in plastic bags. Put the
bags in the freezer. You can then remove just as many slices you need
and reseal the bags. The rest of the bread will stay frozen and fresh.
I bake four loaves at a time and keep them in the freezer. My husband
gets out whole loaves and we eat them before they get moldy.
Other options:
When the bread goes stale, dry it and make breadcrumbs out of it. I
then make chicken coating mix.
Eat more bread or give it away.
Get a bigger family who will eat the bread faster <g>
Keep baking!
Ruth