RW> RN> I discovered the trunk is a great place to put a new loaf of bread.
RW> RN> It comes out so fresh it'll slap you.  (-:

RW>How about a day old loaf of bread? Or a two week old loaf? I'm keeping a
RW>loaf of Sarah Lee bread around to see how long it takes for it to turn
RW>green. So far, it's over two weeks old and looks fine. It's not bad if you
RW>toast it, but a little stiff if you want a plain sandwich.

Boy that one must be LOADED with chemicals the body would rather do
without!!

RW>Some of the locally baked bread must be moldy on the shelf, since a fresh
RW>loaf seems to turn green the day after you bring it home...

IF no chemical addiatiaves are used that it typical.

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 þ SLMR 2.1a þ Typo Tom Strkes Again