More than one million ton of bread seems to be wasted annually in our country and major portion of it is used as animal feed. However, this application is a gate way for entrance of mycotoxins into human food chain and bears sever health problems. Hence, alternative ways should be investigated to handle such huge amount of bread wastes. Noticing that at least 80% of the bread dry weight is composed of starch, it seems possible to convert mentioned wastes into a generic fermentation feed. Wheat flour is currently used at large scales for the same propose. This fact encourages mentioned idea from technological point of view. Moreover, development of fermentation plants in our country, molasses shortage in recent years, and the fact that fuel ethanol goes to be a successful gasoline additive, gives required economic encouragement. Having said that, some key stages in conversion of bread waste into a generic fermentation feed and to ethanol were investigated in this study. For the first stage, namely liquefaction, effect of temperature and solids weight percent was investigated and the differences between flour and bread in this regard were distinguished by measuring the trend of two determining measures of liquefaction progress namely DE (dextrose equivalent) and non dissolved solids percent. Furthermore, fed batch method was introduced to achieve to very high gravity solutions. For Saccarification, the second stage, enzyme dosage effect was studied. Achieve to a product with 35%(w/w) total solids, having a DE 95%, and nearly 80% dissolve of initial solids encourages successful method. To confirm appropriateness of the produced feed, it was converted into ethanol in a high cell density process leading to more than 10% ethanol in broth.