The invention relates to several kinds of prebaked bread. Prebaked bread is known in a large number of forms, among which the best known are: white and brown French loaf and a wide variety of small bread, such as rolls, buns, brown soft rolls, buns containing different cereals, etc.

"Prebaked bread" is generally understood to mean bread which is prebaked at a 10,5'. to 20# lower temperature than usual and which has been in the oven for a shorter time than usual, the bread, however, being done in the core. However, prebaked bread has to be finished by further baking, mostly during a period of time of 7 tot 15 minutes in an oven preheated at a temperature of approximately 180°C to 230°C. The above times and temperatures depend on the weight of the unfinished prebaked bread. Prebaked bread can be recognized by the very light colour of its crust.

The reason for production of prebaked bread is the consumer's need to eat warm, fresh and crusty bread at a time which suits de consumer. For those who sell bread, whether in the form of filled sandwiches and filled rolls or otherwise, it is important to be able to offer the consumer fresh and warm bread.

Until now large prebaked loaves of bread having a weight of 400 and 800 g, only have been brought onto the market but sparsely, this type of bread being hard to sell, because it is only available in unsliced condition. At least 90;% of the consumers of loaves prefer sliced loaves and do not accept nonsliced bread.

The slicing of warm finished bread having a large volume, requires skill of the consumer. Moreover the consumer generally does not dispose at home of the right material which allows to slice this warm bread without problems. Another problem is that the crust is very crumbly when it is cut in warm condition. Therefore a part of the bread which is most tasty is thrown away. Furthermore it is not pleasant when one has to remove lots of crumbs in the kitchen and from the table.

The object of the invention is to provide a prebaked large loaf of bread which can be sliced in advance before it is definitively finished by means of baking by the consumer or bread seller.

This problem is solved by slicing this loaf of bread after it has been prebaked and packing it in a heat resistant envelope. For further baking the sliced loaf together with its envelope can be put in the oven. The heat resistant envelope prevents the loaf from falling apart or falling over in the oven. If the loaf would fall apart or fall over, than f r h r bakin of liced

prebaked large bread can also be obtained by producing a heat resistant object that can hold the loaf together and in an upright position in the oven. However, the easiest solution is a heat resistant envelope. Hereby all problems mentioned above are solved and a sliced prebaked large loaf of bread can be brought onto the market.