Unless I was visiting my grandmother, most of my childhood sandwiches were made on whole-wheat sandwich bread, with Ezekiel sprouted grain bread making an appearance every once in a while (a real lunchbox jump scare). It was hard for me, as I’ve always been deeply devoted to squishy, white sandwich bread.
It’s not that I don’t appreciate quality, freshly baked bread. I love a baguette, a boule, a loaf of sourdough. But if I am going to eat a bagged bread, I want to really lean into it. My current go-to bagged bread is Franz BIG WHITE bread, which is sweet, soft, and—as promised—large. (Perfect for a grilled cheese, PB & J, or bologna sandwich.)
Highly-rated bread boxes for extra carb protection:
I am not, however, very precious about storing bagged bread. This kind of pre-sliced loaf is usually packed with preservatives, which means you don’t really have to worry about it growing mold. (For fresh, homemade bread, without preservatives, you can slice and freeze to extend the life of your loaves.) Even still, it’s a good idea to seal the bread bag so bugs can’t get in and moisture can’t get out. I used to twist and tuck, shoving the end of the bread bag under itself, but now I do what I call “the inside out twist.”
Photo: Claire Lower
It’s an easy maneuver. Start by twisting the open end of your bread bag, making sure to push out as much air as possible, to create a “tail.”
Photo: Claire Lower
Next, you’ll grab the edges of the bags “tail,” and fold them down and around the loaf so the inside faces outward, effectively sealing the bag without any twisty ties or bread clips.
Photo: Claire Lower
From there you can store your bread on the countertop, or in a breadbox for extra protection. And while you technically can utilize this maneuver on Ezekiel bread, that is one bagged bread you must store in the fridge. (It turns out that a bread that supports sprouted grains is also a comfy home for other growing things; namely, mold.)
