November 18, 2009 - 9:54am
Wrapping Up Loaves or Bagging Bread
I've got two loaves that are just out of the oven, that stretch the length of a two loaf, Italian bread, perforated bottom Chicago Metallic pan. The loaves look fine but there's a problem. These loaves are already spoken for the hospital auxiliary bake sale tomorrow. My wife, who volunteers at the hospital, suggested that I donate something for this sale.
I have acouple of sandwich loaf bags that a supermarket bakery gave to me but they probably won't be quite long enough, Any suggestions?
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Why not wrap them in brown paper? If you have a paper grocery bag, just slit it up the sides and wrap the bread butcher-style.
Label each loaf and use a colored piece of yarn to tie. Since they are sold, why not gift wrap?
I often use parchment paper [cheaper @ walmart] and loosely wrap loaves like Tootsie Roll and tie ends w/raffia, ribbon or leftover corn husks [soaked first to soften]. Good Luck!
I think that the quart bags they use in liquor stores would be perfect, but haven't found anywhere to buy them that doesn't require me to buy 1000.
I use produce bags. I asked my local grocer and he gave me a partial roll. These are the super-thin plastic bags that come in a roll. Problem with plastic bags is they soften the crust. But you could just put them in long enough to get them to the bake sale.