If the bread is kept tightly wrapped, it shouldn't dry out. Refrigerating will drastically slow the growth of mold though.

 

i used to have trouble eating my bread before it got moldy and would always have to throw out some. i freeze it now, and it works great. it only takes a minute or so for it to thaw out at room temp (if you can't wait, you can microwave it for like 10 seconds), and no more wasted bread

 

I was told that the bread-mold that actually causes the most harm is color-less, and odor-less.

I don't eat bread unless it's soft, and I don't care what the date is.

 

I work for a baking co. serving the southeastern quarter of the U.S. When the bread is shipped by the bakery, it is dated and has a certain color twist tie. The date is 10 days from the distribution date(day after its baked). The color of the tie will correspond to 5 days from the distribution date. If the bread has not sold by the 5th day, the distributor is to pick up the bread as stale and its taken to a thrift store/bakery outlet. There it will be put on the shelf until the date printed on the bag. If that date passes, the bread is sold as livestock feed.

As far as mold, it greatly depends on the type of bread and storage conditions. I've seen some sugar free breads mold in less than a day. Breads made with vinegar will not mold for a month or more(we don't use this trick).

 

C'mon, Silverknight, you're a manly man! Just eat it regardless of the date.

 

i did...lol still to lazy to go to the grocery store lol