Breads are either of leavened type or unleavened type Four basic ingredients which are used to make bread i. e. wheat flour, yeast, common salt and water are discussed. An outline of bread making is given. External characteristics of bread which include volume, symmetry of shape, crust colour and crust bloom and internal characteristics which include internal colour, texture, crumb grain and flavour and taste are discussed. The quality of bread can be improved by using potassium bromate, potassium persulphate, ammonium persuiphate, ACP and *aerobic acid as flour improvers, nitrogen peroxide, nitrogen trichioride, chlorine, chlorine di-oxide and benzoyl peroxide as four bleachers, ammonium salts, calcium sulphate, sugars and malt extract as yeast activators and fats, milk and lecithin as emulsifiers. For flour blending, flour of strong wheat varieties which contain high water absorbing, good gas producing and retaining properties and high amount of proteins, sugar and diastase should be used.