I need one.... or rather, I needed one. Last summer I had written this:
I want a bread box. I am tired of storing...if you can call hanging out on the counter "storing", my bits of bread in plastic bags, a muffin in another bag, assorted crackers, maybe a small box of cookies etc. etc. I don't like to put the bread in the fridge: it gets so dry and hard after a few days. But out on the counter, in this heat, it gets moldy... or worse... attracts those fruit flies in a matter of minutes.
So let's see what I found by going on line:
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| This one is actually vacuum sealed for freshness.. |
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| Looking for red? |
Love this look: sophisticated in any space!
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| Sleek, Italian and large enough for two loaves of bread |
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| From the U.K., I love this red one! |
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| From Neiman Marcus, this is by far the most expensive at $230. What do you think: is it worth it? |
Now, in January, I will show you what I bought. I love it.
From
CrateandBarrel at just $39.95. I've had it now for several months and couldn't be happier. The best part, for me, is its size. At just 12.5" wide, it fits nicely on the counter; holds a loaf of bread from Whole Foods, several croissants, maybe half a baguette, and some brownies. Do I like carbs???? yes....!
How do YOU store bread?
Hi Libby,
ReplyDeleteThe reason the bread is so good in Europe is because it is baked daily. It is eaten fresh the day it is baked, and any leftover is used to cook. Bread needs to breath. Plastic, cellophane or any container will retain its moisture and make it soggy. The bread available in plastic bags in our supermarkets that we can leave on the counter for a week is loaded with preservatives. The real luxury of being retired is that I can bake my own with organic flour, water, salt and yeast. Good bread needs nothing else.
Colette
Anonymous: so true, but short of moving to Europe or making our own bread.... this is the best solution I have found!
ReplyDeleteA fresh light crusty baguette is a wonderful thing, but it's hardly defines "european" baking traditions.
ReplyDeleteWhile the U.S is famous for the industrialization and commodification of food (and just about everything else) all is not lost, good bread is making a comeback, and the french baguette is just one bright constellation in the bread cosmos.
The white flour crusty baguette, with it's ephemeral texture is easy to love, but for the more adventurous there are a lot of other options. The dense rye infused breads of northern europe, are a world apart in texture and flavor, but no less sublime, these can store for a week or longer and still make a truly great piece of toast. America is surly in decline, but not in the world of bread.