Packaging in bread-making industry is one of priorities to satisfy the peculiar requirements of freshness in bread. A suitable packaging material allows for both rapid heat exchange with the environment and water vapour evaporation in order to prevent condensation inside the bread package. The effectiveness of some storage media/packaging materials in preventing bread spoilage under ambient temperature was studied. Bread staling, microbiological stability and organoleptic changes were evaluated as a function of storage time. The functional properties (water and oil absorption capacities and water oil absorption indices) of the bread were estimated .The water absorption capacity (WAC) of bread was in the range of 144-221 g/100 g sample, while the oil absorption capacity (OAC) range was 113-132 g/100 g. Water Oil Absorption Capacity (WOAI) for each of the packaging materials was < 2.0, which indicates the lipophilic nature. All the bread slices stored under different media/packaging materials, except perforated bowl and transparent plastic bowl exhibited sensory scores of 2.5 and above. Microbial growth manifested in bread kept in perforated and transparent plastic containers compared to the bread kept in cellophane and aluminum plate. This study clearly shows differences in the rates of staling, microbial stability and physical/chemical changes at different storage conditions.