Preserving Home-Made Bread

[chakka35]

This request will come as sacrilege to many. The mildest will just go into a dark room with an ice-pack on their heads; others might start thinking of lynch mobs.
But I'm a brave man so here goes:

My bread machine makes superb bread with a lovely crust and soft interior, the sort of thing no supermarket bread comes near. But it does not stay fresh as long as inferior shop bread.

Does anyone know what preservative goes into shop bread and whether you can buy it?

[ferlew]

If you can get a good rhythm going, using alternate hands, and your body weight behind it, it really isn't hard work.

[jomifl]

It is much easier to knead dough using a rolling pin, simply roll the dough out, fold it roll it again, fold about six times, then roll it to fit your bread tin. It should take about 3 minutes. Any longer is a waste of time and effort I've kneaded it for 5 min. and 10 min. with no improvement.

[woofgang]

It is hard work when you have achey hands and wrists.

[jomifl]

A good idea methyl, they bake more quickly too.

[ferlew]

Opting out of this thread now, tata :)

[chakka35]

My breadmaker is a Panasonic SD-2501. My son bought one and I was so impressed with the bread it made that I immediately replaced my ageing machine. with the Panasonic. Apparently it was the one most highly recommended by Which? when my son originally researched it. I find its results superb.
Unfortunately it does not have a 'small' option like my old one, 'medium' being the smallest.
Thanks for all your help.

[mrmack]

if you are going to put preservatives in you might as well go buy the crap in the supermarket.......xx