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But an American company called Microzap say they have developed a technique that will keep the bread mould free for two months.

Butter a brown bread mould, pour in the mixture, steam for three hours, keep the water steadily boiling, remove the cover of the mould, and bake twenty minutes in the oven to form a crust.

Rub two ounces of butter into two pounds of flour; stir in as much boiling milk as will make a soft dough, when cold enough, add half a tea-cup of yeast, and a little salt; beat it well with a spoon, and let it rise as long as bread; mould them out in pans, and bake as other rolls.

Butter two small or one large brown bread mould.