FollowupID: 775117 Submitted:
Sunday, Nov 25, 2012 at 01:36
Mick O posted:
Riiiggghhhht. To my recollection it was you and me sitting back watching your wife, the beloved BMJ kneading you a loaf that you then burnt...damn you (I was so looking forward to enjoying a piece of that loaf! ;-)
Now focussing on the question, I can recall that in the remote areas in the 70's you could actually buy an uncut loaf of white bread that was wrapped in a foil like wrap. This could be kept for several months in the cupboard and all you had to do was heat it in a hot oven for a limited time and hey presto, a fresh loaf. Obviously refrigeration and modern tech has done away with this (and my memory could have faded as well lol).
To illustrate how far technology has come these days, we can now run a small bread maker through a 1000W inverter in the back of the Tuck Truck. It doesn't work well if you are negotiating corrugations (she no rise) but they don’t affect the final bake cycle. The poor Cobb Oven has fallen into disuse as a result.
There are a lot of options but really, Bread will last if stored correctly. With modern DC/AC fridges and a bit of thought, you can always have a few slices for a jaffle or toast.
OBJ fireside at Mitchell Falls
Nice to have you back mate. Trust the trip was enjoyable ;-)