I’m trying to decide whether I like this idea. Following these instructions at InventGeek.com, you can outfit an ordinary bread box with a UV light that will prevent mold from forming on the surface of the bread, supposedly extending its shelf life to two weeks.
I’ve certainly had to toss out bread that became moldy before I could eat it, but something still strikes me as wrong about this. Even if bread doesn’t turn moldy, it sure isn’t going to be moist after two weeks, and if it’s been loaded up with enough preservatives to make it otherwise pliable (and edible), I’d be a bit worried about it.
But then, my gold standard for bread is the baguette, which, when made properly, has a shelf life of four hours, maybe six max.
