The main aim of the present work is to study and evaluate energy consumption in bread baking. This was achieved by determining the energy consumed in each stage of bread baking processing to assess the most consumable stage of bread baking process. Magr baladi, Mawi and French bread baking were evaluated processes. Thermal, electrical and human energy sources were determined. The results indicated that the total specific energy consumed were 3038.11, 2831.85 and 4823.53 kJ kg-1 for magr baladi bread, mawi baladi bread and French bread, respectively. The specific electrical energy consumed were 42.21, 40.33 and 59.92 kJ kg-1 for magr baladi bread, mawi baladi bread and French bread, respectively. The specific human energy consumed were 5.35, 5.42 and 10.72 kJ kg-1 for magr baladi bread, mawi baladi bread and French bread, respectively. The specific thermal energy consumed were 2990.50, 2786.10 and 4752.89 kJ kg-1 for magr baladi bread, mawi baladi bread and French bread, respectively, which represent 98.43, 98.38 and 98.54% of the total energy consumed. The Total costs of different types of bread baking were 2.32, 1.76 and 4.80 LE kg-1 for Magr baladi, Mawi baladi and French bread, respectively.