Abstract White maize (Giza-2 variety) was used in this investigation. Six-Hundred g of sample were placed in1800 ml alkaline water (containing 6 gm of Ca(oH)2 were autoclaved at 1.0 kg/cm2 and 1.5 kg/cm2 for 30, 60, 90 and 120 min). The third treatment was soaking of maize kernels for 24hr. before autoclaving at 100°C without pressure for (30, 60, 90 and 120min). Chemical analysis of the produced bread showed that , protein, fi‌ber and ether extract were decreased comparing to that of the raw ma‌terials, while ash content of bread was increased comparing with that of the raw materials specially calcium content of the ash. Organoleptic properties of the produce bread showed that the best cooking treatments, which gave bread the excellent score, were cooking at 1.0 kg/cm2 for 90 min., 1.5 kg/cm2 for 60 min. and for 120 min. with steam and stream without pressure. The staling value of the above three recommended treatments for produced bread show that cooking at 1 kg/cm2 for 90 min. gave the most superior value (48 hr. freshness). The best condition to produce maize bread is cooking maize ker‌nels by autoclave at 1.0 kg/cm2 for 90 min., or 1.5 kg/cm2 for 60 min. and/or by pre-soaking before autoclaving with steam and stream without pressure for 120 min. Also, the anti-microbial effect of some preserva‌tives was studied. The effect of 0.2% potassium sorbate was the superi‌or bread treatments than calcium propionate or mixture of both when packaged bread was stored either at room temperature or in refrigerator 5°C and extended the shelf-life of bread.