Homemade bread will stale reasonably quickly and also go mouldy more quickly than store bought, especially if it’s wrapped in plastic. When I bake bread it takes me more than a week to get through the loaf, so I’ll divide it in half: slice up one half and freeze it (with parchment paper between the slices) and keep the other half out for consuming—wrapped in parchment either in the cupboard or refrigerated.

The frozen slices will defrost and toast perfectly in a toaster or a warmed oven. If I’m using them for a breakfast sandwich, I put it in the preheating frying pan with the lid on until I’m ready to cook the eggs.

not OP but my basic recipe is:

• 3 cups unbleached all purpose flour
• 1/2 cup whole wheat flour
• 1 tsp salt
• 1 tbsp active dry yeast
• 1 tbsp sugar
• 1 1/4 cups water at skin temperature
• a few tbsp oil
• spices (usually dried minced garlic, onion powder, and chili flakes) - kind of whatever you want to add really

water + sugar + yeast & let it proof for a few minutes. mix it all together & knead for ~10 minutes. rest in a greased bowl until doubled in size & then knead it down again. put a cast iron dutch oven & its lid in the oven & bake at 450F. when the dough is risen again, put the dough in the cast iron pot, score the top of the dough (razor blade works really well), then bake for ~35 minutes covered and 10 minutes uncovered (time largely dependent on elevation, I’m at sea level), then pull it out & let it rest (I let it rest in a ziplock bag so the crust softens a bit) for an hour.

tasty bread every time

I dunno, I find that homemade bread never lasts as long. It is just that much better and satisfying. But, like others said if you scale it up and make more you can just freeze it. Toasting a partially frozen slice of bread is just another level of perfect.