Does anybody have ideas of what I could put in my bread to help it last a little longer?  Or things I can do to it?  I'm not unpleased with the length of time that the bread is lasting...but I had somebody tell me the other day to use crystalized citric acid to help preserve my bread...any thoughts?

Good Morning Everyone!!

I am new to the forums,but I need some help.I have been making breads and stuff from eversince I was a kid with my mom.Everybody in my family loves my rolls and breads I need to send some baked items overseas and am worried about it spoiling.

it takes anywhere between a week to 2 weeks to get by mail.Is there anything I can do to help keep  the bread soft or even the icing on my rolls? or just keep them from going bad ffor that amount of time?

Any help would be much greatly appreciated!

Thank you for taking a look.