The bread box has been replaced by a platic bag with tiny little holes in it. The fresh loaf will loose moisture at a fairly constant rate. Leave it out in the open or in a paper bag and it will dry out in three days to the point of making it useful for pounding nails. Stick it in a plastic bag, and the trapped moisture will make the crust chewy and soggy. So how do you alow just enough moisture to escape to slow down the drying, without trapping it too much? A bread box. But for those with not much counter room, the perforated bag works almost as well. Then again, how big is a bread box anyway?
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