LAKE MARY:

Good Afternoon. You can substitute the sugar in your recipe with honey - oz for oz. Also you can do the same with olive oil for water oz for oz. Approx. 1 oz or 2 TBLS of oil in a 3 cup recipe is sufficent. Reduce the water content by this same amount.

Mary I am sure you understand that the commercial baked bread does not go stale is because they use chemicals to retard the staling process. Also what would also help you is to place the bread in a brown paper bag just like you see your local super market do. Also MARY NEVER, NEVER, NEVER place your bread in the refridge, that stales the bread at a accelerated level.

MARY, If you bake more bread than you consume in 2 days, I would cut-up the excess bread in portions & freeze it. Remove it about 1 hour before using it . It defrosts quickly. I hope I was able to give you some insight into this bresd staling problem today young lady. ~Chef Dunask.