What are names for which bread goes moldiest the quickest?

It's not really about the name of the bread, but rather its ingredients and how it's made that affect how quickly it molds.

Here are some factors that influence mold growth:

* Moisture content: Higher moisture breads, like brioche or challah, are more susceptible to mold.

* Sugar content: Sugars feed mold, so sweeter breads like raisin bread or cinnamon rolls can mold quicker.

* Yeast activity: Yeast continues to ferment even after baking, producing moisture that can encourage mold growth.

* Storage conditions: Warm, humid environments accelerate mold growth.

While some bread types may be inherently more susceptible to mold, all bread will eventually mold if stored improperly.

To slow down mold growth, follow these tips:

* Store bread in a cool, dry place: A bread box or airtight container is ideal.

* Freeze bread to extend its shelf life: Freeze slices individually or whole loaves.

* Don't store bread near fruits or vegetables: These release ethylene gas, which can speed up mold growth.

Remember, mold growth is a natural process, and it's a sign that the bread is no longer safe to eat. Discard any moldy bread.