Usually, my breads last me for a couple of weeks if I make a large batch of 1.5 kilograms, some of it goes to my sister and half goes to me.
I found out that using the Sponge and Dough method extends the shelf life of my breads so this is the method that I used. There is nothing special about my recipe, it’s basically 0 trans fat Margarine, about 4 %yolks, 15 to 18%sugar and i throw in some oats or seeds in the mix.
There should be a bun, pandesal and loaf bread so I can make neat sandwiches. Below are photos of the kind of breads I make for me and my sister.
If I feel like making veggie rolls say Malunggay or Spinach, I do very little of it, maybe half a dozen only because the chopped fresh greens contribute to spoilage.
Why not use dried leafy greens? Well, I hate the tobaccoey taste to it so nope, yuck. I don’t use dried malunggay leaves. I threw them away when I brought some with me to NY.
The breads lasted me for more than 2 weeks, stashed in my chiller not freezer and not 1 moldy spot is present. I don’t use preservatives, because I can taste and smell it, somewhat tangy or sour when you open the bag.
