The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wrapping Up Loaves or Bagging Bread

Postal Grunt's picture
Postal Grunt

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?

LindyD's picture

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?

podwika's picture

How about wrapping in aluminum foil?

Amori's picture

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!

droidman's picture

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.

alabubba's picture

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.

tmfun's picture

 bought some Saran wrap type stuff from Costco about 15 years ago.  I have been using it ever since,  I think it cost about $5.00 and it has lasted for so long that I almost feel guilty.


I always leave one loaf to eat and freeze the other one in "Saran Wrap"  hasn't  proved me wrong yet.