Perforated Bread

If a system was developed that allowed produced bread that was perforated you could do away with the system of thin/thinck sliced bread. But not only that you could tear away long crusty bits for the perfect soup dunking slice.

The only problem i forsee is baked beans falling through the holes.

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Ok so the system i imagine would involve an injection moulding of the dough into a special tin, the tin would be laticed horizontally and vertically with hollow tubing through the tin. The dough would need to be injected to ensure it filled the tin completely, although the correct pressure of injection would need to be found to ensure it wasnt to high and thus forced the air from the dough. Obviousely in this event the bread would not rise properly during baking.

The rising of the bread throws up the one stumbling block in the system, correctly filling the tin and ensuring the dough encompasses the latice system, but then allowing the bread to rise during baking. Unless i thinking to complecated, maybe a simple spearing system once the dough was in the tin, like the old magician swords through the barrel, but with hollow section tubing.

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Truely the best thing since sliced bread