Tuesday, November 2, 2010

A Preservative Worth Eating

This tip will change the way I view a loaf of bread. Today the kids and I went to a local bakery to learn about the bread-making process. The owner told us that they began adding honey to the recipes because it acts as a natural preservative. An employee later suggested I purchase honey wheat bread rather than regular whole wheat for sandwiches because it will likely last a few days longer in the pantry.

We currently buy at least two loaves of bread at the beginning of the week, and it doesn't always keep well until the end, unless I refrigerate it. I miss "soft" sandwiches! On my next shopping trip, I'll choose the honey wheat variety and maybe we can have sandwiches on the weekend!

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