Wheat flour is a good food and an excellent source of energy, which is one of the first requirements that must be adequately met in a diet, and since white bread may contribute an appreciable proportion of the required calories to the American dietary, considerable effort has been expended toward improving its nutritive value. Modifications of standard milling processes so as to retain more of the nutritive value of whole wheat (particularly in Canada and the British Isles) ; the addition of nonfat dry milk solids; the use of yeast products having a high vitamin potency, and more recently enrichment, are all measures which have been suggested to improve the nutritive value of white bread. The use of nonfat dry milk solids has had wide acceptance because in addition to improving the nutritive qualities of white bread it also improves the physical properties. Fairbanks (1, 2) first demonstrated the value of nonfat dry milk solids in improving the nutritive value of white water bread. His results have recently been confirmed by Mitchell, Hamilton, and Shields (9) and Light and Frey (8). Henry, Houston, Kon, Powell, Carter, and Halton (7) have attributed 'the better nutritive value of white bread made with nonfat dry milk solids to an increase in quantity and quality of protein and increased amounts of calcium, riboflavin, and possibly other members of the B2 complex. Harris, Clark, and Loekhart (6) and Volz, Forbes, Nelson, and Loosli (11) found that milk solids and soybean flour and combinations of these two supplements improve the nutritive value of white bread protein. The studies here reported were undertaken for the purpose of making comparisons of the nutritive values of several types of bread largely used in this country, viz.water bread, enriched water bread and two whole wheat breads which differed considerably in composition on account of the flour from which each was made. Each of these types of bread was studied with and without the addition of 6 per cent nonfat dry milk solids. Mitchell et al. (9) studied white bread enriched according to the standards proposed in 1941 (Federal Register (3)). Since that time new enrichment standards have been promulgated (Federal Register (4, 5) ) and it seemed important to conduct studies at the new enrichment levels.