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Electric resistance baking (ER baking) was featured as an object of a large number of studies devoted to dough and bread. This paper provides a brief overview of the known and most prominent studies of this process. Almost all studies consider this method of baking only as a convenient scientific tool. However, there are almost no papers in which the electric resistance baking method would be used in the production of a particular type of bread. In this paper we examine the theory of the use of the ER baking for the production of toast bread. The best indicators belong to the samples, which were baked in the following conditions: use of the formula and technology of American toast bread; use of a specific way of bread dough shaping, characteristic of toast bread; division of the dough pieces by weight based on 225 g of dough per liter of mould volume; use of an electric resistance design of the oven, equipped with a clamp cap; greasing of the lower edges of the clamp cap; baking dough at 220 V, 50 Hz until the dough reaches a temperature of 98 … 100 ° C.

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