Images sometimes jog memories of things that have been totally forgotten. I recently was browsing through a hundred-year-old home economics textbook and came across a drawing of a bread box. Suddenly memories of my parents stainless steel bread box came flooding back. And, then I remembered my Aunt’s white plastic bread box that had flower decals on it. . . . and our neighbor’s wooden roll-top bread box. Back then almost everyone had a bread box. Today, I don’t think any of my friends have one.
I’ve never owned a bread box, and just put plastic-wrapped loaves of bread on the kitchen counter. Are bread boxes just an old-fashioned way of storing bread, or do they help maintain quality?
Here’s what the old home economics textbook had to say:
Bread may be made ever so carefully, but if it is not properly cared for may not be palatable. After they have been cooled the loaves should be put into a clean tin bread box (Fig. 133). Before each baking the bread box should be washed thoroughly, scalded, and aired. Scraps of bread should never be allowed to accumulate, and under no circumstances should bread be allowed to mold in the box. Mold sometimes occurs when bread is wrapped in a cloth or when a cloth is used to line the box. Clean white paper makes a better lining.
Household Arts for Home and School (Vol. 2) (1920) by Anna M. Cooley and Wilhelmina H. Spohr