THE LITTLE LOAF THAT WOULDN'T GO STALE
While bread tends to become a little green around the edges within a week, one P.E.I. woman says she has a loaf that's more than eight months old and still fresh.
Ref. https://www.cbc.ca/canada/prince-edward-isl...bread-loaf.html
I can't think what on earth made this loaf stay preserved for so long! I'm thinking that it was stuffed full of preservers, which I wouldn't think would be that good for you anyway, or the houser was maybe so cold, that the bread remained at an almost frozen state?
Weird either way!