The effective thermal conductivity of bread is an important physical property indispensable for an analysis of engineering phenomena in the process of baking and cooling of bread products. ln this study, bread was prepared with moisture contents in the range of 6 to 48%, and thermal conductivity was measured. The unsteady state hot wire method was mainly used for measuring thermal conductivity in the temperature range of 278 to 353K. The results of the study can be expressed by the empirical forrmula, using the volumetric fraction of water and temperature as parameters, ln addition, the bread was regarded as three-phase system consisting of solid, liquid and gas. The practical and simple thermal conductivity model was contrived by introducing the heat transition theory of Krischer et al. based on vapor enthalpy.