Alright all you food gurus out there. I have a question about home made bread. I've only recently gotten over my fear of not being able to bake bread, but so far the storage of the bread has not been to grand. I don't mind my bread being a little hard, but Mitch prefers softer bread for his sandwiches. Does anybody have some recommendations on how to store bread so that it stays "just cooked soft" for longer than a day or two?