Four ways to make your loaf last longer and save some dough on bread

WE throw away 24million slices of bread a day – that’s a lot of dough.

But there are some slice and easy ways to make your loaf last longer. Try these tips.

IN THE BAG: A cloth bag is the best place to , especially if it is homemade or fresh rather than sliced.

Just use one of the cotton tote bags that you often get given for free.

Failing that, a plastic bag will keep a spring in your slice.

Jamie Crummie, co-founder of food waste app Too Good To Go, says: “To prevent your loaf from drying out, put a potato in the bag as well.”;

The starch in the potato keeps the bread soft.

KEEP YOURS COOL: Never be tempted to leave on top of appliances or where the sun shines.

It needs to be kept in a dark, dry and cool spot.

If you are using a bread box or bin, clean it regularly to get rid of any mould spores that can easily spread to fresh bread.

COMMON SCENTS: If you are unsure if your loaf is still fresh enough to eat, use your senses.

Jamie says: “If you see mould, it’s not good to eat. Smell your bread.

“It should have a pleasant aroma. If it smells off or sour, it’s time to throw it out.

“Finally, taste a small piece. If you still like the taste, go ahead and eat it.”;

To freshen up a piece of bread, baguette or roll, sprinkle it with a little water and then put in the oven for ten minutes.

IN THE SOUP: When life gives you stale bread, make croutons.

Brush both sides of your slices with butter or olive oil, cut them into small squares, arrange them on a baking sheet and bake at 175C for 15 minutes.

Leave to cool and store in an airtight container.

You can also use up old slices in a bread and butter pudding or dip in beaten egg to make eggy bread or French toast.

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