The growing need of the community for fast preparation of food has faced the food industry with new challenges. So many researches have already been done on bread preparation, but all methods are time consuming. In this study, first of all wheat flour was mixed with yeast, salt, sugar, enhancer, solid oil, wheat germ flour and 25% gluten to produce instant flour and transfer to a mixture. The obtained dough was transferred to the fermentation chamber for 90 minutes at 37-35°C. The dough was then rolled into thin sheets and placed in a drying oven at 40 °C for 5-7 hours until the thin sheets were dried. Then the thin sheets of dried dough were converted into instant flour by a hammer mill. Physicochemical properties of mixed wheat flour and instant flour samples were then evaluated (AACC). The results showed that the percentage of protein, ash and gluten index in the instant flour was higher than the mixed flour, while the percentage of fat and moisture content of the wheat flour was higher than the instant flour. Alpha-amylase activity was measured by falling number and the results showed that alpha-amylase activity in the instant flour was more than the mixed wheat flour. By adding some wheat germ flour to instant flour, its alpha-amylase activity was increased compared to mixed wheat flour and it was moderate as well. The results of mixed wheat flour and instant flour farinograph test showed that the percentage of water absorption, dough development time, dough stability and qualitative farinograph number were higher in dough that made from instant flour. Extensograph was used to determine the tensile (E) and resistance to tensile (Rmax). Resistance coefficient of dough that made from instant flour was not significantly different from wheat flour dough. In term of elasticity, the mean elasticity of instant flour dough was higher but it was not significantly different from typical flour dough. For bread tests, three types of bread including bread from instant flour, bread from typical wheat flour that made by adding ingredients such as emulsifiers, improvers and flavorings (initial bread) and typical industrial bread (control bread) was used. Results of retrogradation test in the first days, 24 hours and 48 hours after baking showed that there were no significant difference in retrogradation rate between control bread and initial bread but retrogradation rate of the initial bread was lower than the control bread .Also, the retrogradation rate was lower than the other two breads at the desired time in the instant bread. Bread Color evaluation showed that there was a significant difference between the control bread and other samples in term of color indices. There was no significant difference between the two breads in term of L* index, but there was a significant difference between instant bread and initial bread. There was a significant difference between the samples in term of a and b index and the mean of a and b index in control bread was higher than the others. The results of sensory evaluation showed that there was no significant difference in term of odor, taste and mouth feel between the bread samples, but in term of odor and mouth feel the average scores of instant bread was higher than the others. The average score of the odor and taste of initial bread were also higher than the others. In term of overall acceptance, there was no significant difference between the breads, but the average score of instant bread was higher. So it can be said that instant flour production and making bread of it can be a good option to meet people's demand for quick bread making. Keywords : Bread, Instant flour, Instant dough, Wheat flour and Bread staling.