The One Place You’re Forgetting to Check Your Bread for Mold
Updated: Jun. 03, 2022
The spots on moldy bread can be sneaky—there's one place you're not checking for mold but should be.
Let’s say you want to put your sandwich bread to work. You’re used to checking for mold on the outside of your breads and hamburger buns, but there’s mold lurking in a spot you might not notice.
(And trust us…you don’t want to discover it too late. Learn more about moldy food.)
Look on the inside! You should be checking pre-cut breads for mold on the slice line, too.
When Does Mold Grow on Bread?
Your moldy bread thrives in a bright, humid and hot environment, which allows the spores to multiply quickly. So unless you plan on eating your bread within a day or two, it’s best kept out of the sun, off the countertops and in a cool, dry spot instead.
It usually takes five-ish days for mold to grow, but you’ll want to take extra precautions for bread that’s fresh from the farmers market or baked at home. That type of loaf is made with fewer preservatives than the store-bought variety. It’s likely to grow something green faster than usual!
But mold is only one way to identify bad bread—here are six easy ways to identify spoiled food.
How Can I Protect My Bread?
- If you can, buy bread that isn’t pre-sliced. Pre-sliced bread has been exposed to more air, so it’s more likely to grow mold on the inside of your slices instead of just on the outside.
- Store bread in a cool, dark place like a bread box or inside your fridge so it stays fresher longer. (We tested three storage methods to see which kept bread the freshest!)
- Tightly seal your bread bags so mold spores don’t have room to move around and multiply.
You might even keep your bread in the freezer, pulling out a slice or two to toast as needed. I’m also a fan of making homemade bread crumbs with day-old bread, buns and other bakery.
Clever Ways to Use up That Loaf
Ranch PastaI came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. —Merry Graham, Newhall, California
Ham & Swiss Bread PuddingThis rich and hearty brunch dish is loaded with ham, mushrooms and cheese, plus layers of sliced French bread. It’s a terrific choice when you have overnight guests.
Salad Croutons"Homemade croutons are a delight to serve with your favorite mixed green salad-or as a crunchy snack," suggests Fayne Lutz of Taos, New Mexico. Her well-seasoned salad toppers will set you back a mere 4 cents per serving!
Slow-Cooked Chicken and StuffingPrepared in a slow cooker, this tasty, no-fuss main dish has a flavorful blend of seasonings and the irresistible duo of tender chicken and moist dressing. It's nice enough for the holidays and easy enough to fix year-round.
-Angie Marquart, New Washington, Ohio
Chocolate French ToastTry this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert!
—Pat Habiger
Spearville, Kansas
Savory Zucchini Bread PuddingI have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
French Toast SticksKeep these French toast sticks in the freezer for an instant filling breakfast. Their convenient size makes them ideal for a breakfast buffet. —Taste of Home Test Kitchen
Butternut Squash Panzanella SaladThis colorful salad is easy to make, and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Vanilla French ToastWe discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. —Joe and Bobbi Schott, Castroville, Texas
Scalloped Chicken CasseroleThis is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.—Marion White, La Center, Washington
Cheddar and Chorizo StrataStratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. —Kallee Krong-McCreery, Escondido, California
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Green Chile Brunch BakeIt's easy to make this ahead of time in a 13x9-inch pan. It is filling, is perfect for a crowd and helps out busy parents. —Trista Thinnes, Fort Worth, Texas
Baked French ToastAny day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York
French Toast FingersKids love anything on a stick. Bite-sized French toast skewers make a fun breakfast for them to munch before heading out the door. —Mavis Diment, Marcus, Iowa
Apple, Cheddar & Bacon Bread PuddingI had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina
Blueberry Crunch Breakfast BakeBlueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada
Cranberry Amaretto Bread PuddingThis is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration's meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia
Smoked Salmon-Potato Brunch BakeThe two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.—Victoria Johnson, Gilbert, Arizona
Originally Published: December 18, 2018
