Bread making

I read that too much yeast makes bread go stale faster , at that time I used the sachets of quick yeast and just tipped it in the mix .
Now I use a packet and carefully measure out the correct amount , or even slightly less , the bread does stay fresh longer , but it’s not as tasty .
Of course that could be my imagination

I make a sourdough from a mix and find it keeps well for days in my bread bin if I wrap it in a linen tea towel - unwrapped it will go hard and only fit for toast or bread&butter pudding ?

I cut my loaves in half and freeze half away. It s only soft and springy on the first day. The next day I slice off what I require and place these slices in a polythene bag, making a couple of small holes in it. Microwave for 30 seconds a short time before required. This freshens it up nicely

Thanks everyone I thought about freezing it too. I might make the milk one and the one with olive oil too.

The amount of fat in a loaf affects how long it lasts, so you could experiment with adding a bit more.

I cut a loaf in four quarters, keep one out to use and freeze the other three in a large zip plastic bag. The pieces defrost fairly quickly. I keep the current piece in a plastic bag between meals ( reusing the same bag, so I don't feel too guilty)

Slicing the loaf and reassembling it for freezing works too. The slices come apart while still frozen (helped if necessary by the point of a knife) and make excellent toast.

A batch of rolls can be frozen in a large bag and used as needed, too.

I have made bread using the tangzhong method. It's a milk loaf that is really soft and springy and remains soft for days.
Here's a link to how to do it
And Here is a recipe

Shop bought bread is full of preservatives, it will last for days and does heaven knows what to your insides!

I use flour, olive oil yeast salt and water, the loaves last 3/4 days but will make good toast after that time.

I find the sourdough I make lasts longer but is really only good for toast after 24 hours..

I make a large loaf and cut it in half, putting one half in the freezer. It usually lasts quite well. I buy flour directly from a mill, which might also make a difference.

I also find home made bread doesn't keep well. Do you have freezer space to slice and thaw some each day? I only have a small fridge/freezer which is always full, so my answer is to batch make the dough, refrigerate, and bake a small quantity as needed. The recipes I usually use are in this book.
I shall be interested in the replies to your query.