2010_11_24-bread.jpgLook at this beautiful loaf of homemade bread our friend Tim sent all the way from New York to Los Angeles! Even though it had traveled a bit from his oven to our doorstep, it had a surprisingly fresh aroma, texture, and flavor. Mailing bread wasn't something we thought possible, but the delicious loaves we have received from Tim prove that it can be done. Here are some bread mailing tips so you treat your own friends and family ... or convince that amazing baker you know to ship you one of his or her creations!

2010_11_24-bread2.jpg• Plan ahead: Plan your baking schedule so you can get to the post office soon after the bread has baked and cooled.

• Pack it well: To keep the bread from drying out or going stale, we recommend our friend Tim's method, which consists of wrapping it first in a paper bag, then in a plastic trash bag. Place this in a sturdy box and if there is excess space, add padding material so the bread doesn't get knocked around.

• Send it overnight or priority: Whichever carrier and method you choose, make sure the bread won't be in transit for more than a couple of days.

• Alert your recipient: You don't have to tell them what's inside, but make sure they will be home to receive the package or know it contains perishable goods so it doesn't end up sitting at the post office or on a doorstep.

Also keep in mind that a sourdough breads tend to have a longer shelf life.

Have you ever mailed – or received – homemade bread? Do you have any tips to share?

Related: What Would Be a Good Cake to Mail?

(Image: Gregory Han)

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