I have to watch my carbs so I don’t do the bread anymore, but I used to bake bread every week and that was enough for the rest of the week.
Once it cooled, wrapped in T towel and placed in blue granite canner. Then slice it as needed. That’s the way my Granny did it.
Yeah, those bread carbs are the downside of keeping it made in the cold of the year. Fortunately the Mister and I are healthy on our blood sugar levels and NOT diabetic but it’s common in both our families so we watch the diet. Everytime my mom visits she actually checks our blood sugar. Mom never in her life gained an extra 2 pounds and prides herself on still wearing the size 8 she wore in high school. I got the weight gain gene from mom’s mom and mama has worried over me being too fat since I was 8. (I wear size 14 and don’t consider myself fat but that’s beside the point) Three years ago mama was diagnosed as diabetic and now stresses that since she’s got it my brothers and I are bound to have it now too.