Bread not without reason is considered the main product on a table - any Russian feast doesn't do without it. Ruddy, crunchy and fragrant, very tasty and useful. And that bread as long as possible kept the initial softness and taste, it should be stored correctly.
Instruction
1. Carry corn in special ware. It is the best of all to put it in a bread box which is made of natural materials, for example, of a tree. Capacity surely has to be closed, have densely small air vents and to be clean, without traces of a mold or old crumbs. If the previous roll in it was spoiled, carefully wash up a bread box soap solution and well dry before putting in it fresh bread.
2. You store a white and rye bread separately. Otherwise the rope-producing bacteria can extend, and the product will be spoiled. Besides white loaf absorbs a smell of black and loses the natural taste. If at you in the house constantly eat two types of bread, get to yourself a special bread box with several departments isolated from each other. For the lack of a bread box inwrap rolls in separate paper packets, but at all not the mold develops in polyethylene quicker - in them.
3. Cut bread correctly. Divide roll in the middle, then cut off necessary quantity of pieces from the formed edge. Again press the rests to each other and put in a bread box or paper. It is necessary to cut bread on a separate wooden or glass board.
4. Freeze excess pieces. If you understand that you won't manage to eat all bread before its drying, cut it on small flank steaks and put in the freezer. Next time just get them, defreeze and warm up in the microwave oven or an oven.
5. Keep the dried-up bread. Make of it small croutons which will become excellent addition to tea or broth. For this purpose cut it, put on a baking tray and thrust it into an oven. When crackers are reddened - they are ready.