This box is great for sliced loaf and fits well in fridge.

Just want I needed, to keep my bread fresh!

Good quality and perfect for a bread loaf made in the USA Lrg USA Pullman loaf pan.

This bread box is awsome work well and keeps my bread very fresh.

I bought this to store sliced, homemade bread in the freezer. It seals tightly and keeps the bread very fresh. The plastic is thicker and looks like it will resist cracking in the freezer. Perfect for what I needed.

The first few times I’ve maneuvered the locks on my new bread box they were very tight. Be careful with the levers and locking them down/pulling them up. After three or four times I am now able to easily open and close the plastic locks. Good quality, easy to clean with a damp cloth. Holds an entire loaf of bread, comes with a nice plastic divider to store more than one type of bread. Thick plastic, durable.

Kept bread fresh long past best before date.

I bought one. I loved it so much that I bought another! Locks and seal are great. Thick plastic. Capacity fits my homemade Italian bread with no problem. Definitely recommend.

I love this bread box for my homemade sandwich bread loaves. It holds a loaf with room for rolls and other baked goods. The divider helps the sliced bread from falling on its side.

This looks durable and strong. For my long loaves really well. Haven’t seen this size of container before. Most bread boxes are bigger! I like that this locks and rests in the shelf well. Quite compact. Only complaint is I paid so much for it in international shipping which I did not realise at the time of ordering. More than the cost of the box itself. Wish I had known. It wasn’t apparent at the time I ordered. But decided to keep it anyway because it was good box and one I cannot get easily.

This bread keeper holds my homemade bread just fine and it also holds 8 homemade buns (not at the same time, of course). It's strong, airtight, exactly as described. I had been using plastic bags for the last year, but got tired of throwing one away each week. This is a much better option.

Only box I have found that is completely air tight. It works it is big enough. No complaints, will have the whole set soon.

LOCK & LOCK Airtight Rectangular Food Storage Container with Divider, Bread Box 169.07-oz / 21.13-cup –LONGI purchased this refrigerator breadbox in the Long size. My spouse and I eat fresh baked custom recipe Italian and French style breads along with a custom recipe rye bread as our main sandwich bread. We used to use our reusable decorative cloth bread bags lined with plastic augmented with regular plastic bread bags to store our bread. I later began using our cloth bread bags instead of storing bread to store the removable parts of our pasta machine, and a set of wool dryer balls that replaces the use of fabric softener. This was because even though I love the look and the small profile of the cloth bread bags I found I could only keep our fresh bread in them for a day or two, then the loaves had to be transferred to plastic bread bags that we place in our refrigerator to keep the bread fresh. Before eating, a quick refresh in the microwave for several seconds makes the bread taste just baked.This was working for us but as we continually improve, I had been wondering if we could do better and use less plastic bread bags without downgrading any of our quality of life? I found this Lock & Lock Long Refrigerator Bread Box on Amazon and purchased one of them. It works fantastic for our fresh bread and I recommend these types of containers to those that use bread machines. I almost always run off two Italian loaves at a time and by the time it is refrigerated there is usually a loaf and a half left. These containers with the plastic dividers are great for separating the half loaves neatly from the full loaves. These also will hold two standard size bread machine loaves of bread. If one of our loaves is older than another, the divider is handy for that. I have noticed a little moisture gathers on the bottom and see that Amazon shows me a newer version with a removable drain tray in the bottom is available.My spouse and I treat our postal carrier and others to fresh baked loaves of bread when we are able to run off enough additional loaves. This is to introduce those not familiar with bread machines what bread tastes like from them. If they decide to buy a bread machine of their own I can easily share one of my custom low fat recipes with them. I also recommend they purchase a copy of Madge Rosenberg’s The Best Low-Fat, No Sugar Bread Machine Cookbook Ever, to make sure they can both make and eat numerous varieties of delicious home baked bread without worrying about weight gain. I still have plastic bread bags and we use them as we are saving for another Lock and Lock container, we might need two more to eliminate the use of them for our regular bread needs. After that, we will still use plastic bread bags when giving a loaf to someone like our postal carrier, but I have realized we do not need to purchase bread ties for them. Instead, as a bread tie is needed I will trim one of my vines and use that trimming as a much more decorative plastic bread tie.Some recommendations I have for storing home baked bread are to not purchase a counter top style breadbox. It just takes up counter space but is not very multi-functional. There are reusable, decorative cloth plastic lined bread bags that display the bread that is gone through in a day or two nicely. Instead of a breadbox, consider purchasing a large Ivation dehydrator, (these are available new on Amazon) that can double as a bread box and 4 loaves can fit inside it when not dehydrating. Besides dehydrating, dehydrators are also yogurt makers if set at 104 degrees Fahrenheit for 8 hours using any containers with a lid that fits inside them to store yogurt. I use two large containers in mine to make around 90 ounces of unfiltered yogurt. Unfiltered means the whey has not been drained from it. Once the whey is drained it gets thicker and creamier. This is a second step of yogurt making, putting it into a strainer such as Euro Cuisines Greek Yogurt strainer (these are available new on Amazon,) in the refrigerator to separate the whey. Yogurt whey I save and use it to make bread since it is healthy and high protein. This is a substitute to water in bread recipes. It is also great for smoothies and in low fat cakes and cookies for baking. It gives foods like Mac and Cheese a creamier feel and heartier taste than just adding milk and makes it easy to cut down on the amount of butter or margarine used. I make organic soy yogurt and it tastes just like dairy. There are soymilk makers so soymilk can be made at home and does not have to be purchased at the store. I just let the hot soymilk cool until it is yogurt ready temperature (around 104 degrees Fahrenheit,) then add some starter from a previous batch and blend in my blender. Then I place it in my dehydrator. I make sure I have pre warmed both my containers and yogurt starter for two hours in my dehydrator so they are the right temperature for a perfect incubation. It takes eight hours in the dehydrator before being placed in my strainer in my refrigerator. ½ gallon mason jars with lids and bands make great soymilk jugs. If making soymilk I recommend purchasing a Rocco Bormioli canning funnel and mason jars along with Bob’s Red Mill Organic Soybeans. I think the best soymilk maker is the Gourmet Self Cleaning Automatic Soymilk Maker and Juicer, these are available new on Amazon. This does so much more than just make soymilk. It makes rice, almond and other milks. It also makes soups and sauces, juices and bean pastes.Another great use of a dehydrator is home made stuffing and croutons made from left over home made bread. Many years ago all I had to do this was a larger sized toaster oven and my back was aching from making just a small batch of my organic stuffing. But now that I own a dehydrator I can make a large batch of vegan stuffing that tastes just like stove top but even better and it’s ethical since it is vegetarian and the ingredients I use to do this also are very healthy. I am sharing my custom stuffing recipe but I must not be exploited. Here is how I do it and how others can also make their own stuffing ethically:I use my large Ivation dehydrator to make my stuffing and croutons in and recommend this brand of dehydrator for both its looks and versatility. Stuffing is dehydrated at 158 degrees Fahrenheit for four hours. I recommend Ball one quart mason jars with lids and bands to store it in. I recommend the Foodsaver vacuum sealers and mason jar attachments to keep stuffing and croutons fresh and shelf stable until use. I recommend Rocco Bormioli canning funnels to pour the dehydrated stuffing/croutons into the mason jars. Approximately four full one-quart mason jars make around the vegetarian, healthy, equivalent of two to three boxes of Stovetop stuffing.Take bread that is leftover and either tear it or slice it into small squares that are then placed on dehydrator trays. Do not double stack the bread.Preferably place a dehydrator tray with the squares of leftover bread over the sink using a type of dish sink drainer (the kind where dishes can be placed on this over the sink to dry-the one I own rolls up,) since any canola overspray or herbs will then go into the sink and there is less cleanup. It took me over a year to figure out this step and to buy my drainer, but it has saved me a lot of time in cleanup.Spray the bread with canola oil non-expeller pressed spray such as Spectrum Organics canola oil or olive oil spray.Sprinkle garlic tops (the kind above ground) ground finely onto the bread. These can be grown, trimmed and dehydrated, there is never a need to replant. Garlic chives finely ground or fresh clipped with herb scissors may also substitute for this. I recommend the kind of herb scissors that make three cuts at once to clip a small portion of fresh herbs. Larger portions I recommend shredding in a food processor.Sprinkle on a little pepper.Next, sprinkle on some Italian Seasonings. (Marjoram, Thyme, Rosemary, Savory Oregano and Basil)Then sprinkle on some Poultry Seasoning such as Watkins Poultry Seasoning. Poultry Seasoning consists of Thyme, Sage, Marjoram, Rosemary, Black Pepper and Nutmeg.Lastly, sprinkle on some finely ground green onion or chives. These can be easily grown in any garden/yard and never need to be replanted. Just trim and dehydrate the tops when they get long. They look like grass but you will smell them, they smell just like onion. I trim mine by taking a chair, small table, and a stack of my dehydrator trays out in my front yard where I grow them. Then I just trim them with some regular household scissors and line them up on the trays. If you decide to grow your own onions and also do this know that clipping long pieces are best since they will not fall through the dehydrator trays. They can be grated in the food processor after dehydrating. I use one of my chairs and small light tables so I do not tire my back out. I often sip an ice tea or homemade soda while I do this. Green onions will dehydrate at 158 degrees Fahrenheit in four hours. I have gotten into growing onions since I worried about the entire onion plant being harvested for the bulbs as it is a living being. I found out I cannot tell the difference in taste from when I used onion powder that was made from the bulbs and my ethical onion above ground trimmings. I also found out that after they grow quite tall small onion bulbs perch at the tops of them. I take these and trim them separately and can them in mason jars for ethical grilled onions. I just use a sterilized mason jar, water a dab of lemon juice and a little Vitamin C powder from a ground Vitamin C pill. I place the jars of bulbs in my oven at 250 degrees for one hour to process rather than a water bath canner and then they are shelf stable for me and my spouse to use on veggie burgers and in soups, etc.Now the bread is ready to turn into tasty vegan stuffing (if the bread in it contains no dairy or animal products as mine does,) and croutons if placed into a dehydrator at 158 degrees Fahrenheit for four hours.To actually finish making the vegan stuffing it just has to be reconstituted by using a vegan chicken flavor (no chicken is in it, it just tastes like it.) The brand I like is Orrington Farms Broth Base and Seasoning Vegan Chicken Flavored broth. I use a bit more than they suggest the flavor even stronger. Add in the cups of broth, stir over heat until the stuffing is the desired consistency. Copyright Julie Sands 2003, 2016, 2017Make sure you do not go in debt on any of your purchases. Save up if need be for a bread machine, dehydrator, etc. It has been over three years since my spouse and I began eating only fresh baked bread. We started with just one bread machine and used plastic bread bags. Little by little, we purchased more equipment when we could, and around a year ago we were able to keep bread starter on hand, as by then we had enough bread machines to make the additional time spent tending the starter worth it. That is what I make my Italian Amoroso style bread out of. Now my spouse and I can sometimes share a loaf of fresh baked bread with another. We also have enough for the birds and squirrels who also love it.I recommend only hand washing the bread pans with bread machines unless you know for certain an incredibly superior impervious coating was used on the pans as I had an issue with a pan that supposedly could be placed in the dishwasher but some of the coating came off. For storing bread in the refrigerator, I highly recommend the Long Lock and Lock breadbox.