To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft.

Always turn the bread and slice it on it's side. This is the proper way to slice bread.

After two days, you may wrap it in a plastic bag to maintain freshness. To refresh the loaf, sprinkle or mist lightly with water and place it in a preheated 400° oven for 6-8 minutes or until crusty. You may also choose to slice and toast the bread for delicious results.

Refrigerating and micro-waving bread is not recommended.

Freezing: Bountiful Breads also freeze well wrapped in plastic, then wrapped in foil. Defrost at room temperature inside the plastic, then refresh as described above before eating.

Gravies and Sauces - (Great for dipping bread into)

There are several methods we can use for thickening gravies and sauces. These are two of the most common ones:

1. Make a roux (pronounced "roo") by combining equal amounts of flour and butter, oil or shortening and cooking over medium heat in a skillet until well blended. It may be browned, if desired, to add richer flavor to beef gravy and other deep-colored sauces. Whisk the roux into hot broth or pan drippings and simmer until thickened and the starchy taste cooks out. Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.

2. Stir or shake together cornstarch and cold water until the cornstarch dissolves. Slowly stir the mixture (1 tablespoon cornstarch and 1 to 2 tablespoons cold water per 2 cups hot liquid) into hot sauce, gravy or soup. This mixture works best for thickening fruit sauces and glazes since it leaves them clear and glossy.

More Gravy Tips:

• Want to make your gravy richer-looking? Add a drop or two of bottled browning and seasoning sauce.

• Want to add more flavor? A few bouillon cubes will do the trick.

• To prevent a layer of skin from forming on sauce as it cools, place a circle of waxed paper flat on the sauce. It works like a charm!