ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Bread for One

Misc.

You won't believe what I go through with Bread. There is just no way I can eat an entire loaf before it gets too stale. When I buy or make it, I wrap 2 slices together in plastic wrap until I've wrapped the whole loaf. Then I put it back into the bag it came in if I bought it or a freezer bag and place in my freezer. When it thaws out, it's tastes so fresh.

I also do this with buns, hot dogs, etc.

MsgID: 1648
Shared by: Sara
Board: Cooking For One or Two at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Bread for One
  Sara
2 Re: Bread for One
  Janet
3 Re: Bread for One
  Shirl
4 Thanks, Shirl, for some excellent ideas!
  Janet
5 don't have to wrap
  nancy
6 I guess you're talking about sliced ...
  Mia
7 Stale bread
  Ric Adams
ADVERTISEMENT
Random Recipes
  • Albertson's French Bread
  • ALBERTSON'S FRENCH BREAD "The aroma of crusty French bread transports you to the picturesque sidewalks of Paris. Moist and chewy inside, with a sesame-studded crust, this bread pairs perfectly with cheeses, salads and...
  • Black Risotto with Seafood (Croatia)
  • BLACK RISOTTO WITH SEAFOOD "Though there are similar rice-and-squid ink dishes throughout the northern Mediterranean, I was introduced to this dish by a Croatian, so it is that country that gets the credit; Spaniards ...
  • Spaghetti with Tomatoes and Tuna (Barilla Pasta recipe)
  • SPAGHETTI WITH TOMATOES AND TUNA 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 (28 ounce) can Italian plum tomatoes with juices* 1 tablespoon tomato paste 1 sprig fresh thyme 1 (6 ounce) can t...
  • Stuffed Poblano Peppers
  • What, pray tell, made this recipe spicy? Did you not get the seeds out of the pepper? It was pretty good but I added fresh garlic (sauteed with the meat) and onion, salt and pepper and a spice called "slap yo mamma". ...
ADVERTISEMENT
  • Cherry Crunch Coffee Cake
  • CHERRY CRUNCH COFFEE CAKE FOR THE TOPPING: 2 cups flour, divided use 3/4 cup brown sugar 1/2 cup quick oats 1 tsp cinnamon 1/4 tsp nutmeg 1/3 cup butter or margarine, softened ...
  • Kahlua Buttercream Cookie Cups
  • KAHLUA BUTTERCREAM COOKIE CUPS FOR THE COOKIE CUPS: 1/3 cup granulated white sugar 1 cup butter, softened, divided use 1/2 tsp vanilla 1/8 tsp almond extract 1 egg yolk 1 cup all-purpose...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Bread for One
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!