The aim of the study was to evaluate the quality of the toast bread with a variety of additives, such as glycerol, glucomannan, calcium lactate, maltodextrin and modified powder milk. Toast breads were prepared with the prepared mixture of dry ingredients, milk, yeast, palm fat, water, sour dough and one of the selected additives which were added in 0.5% and 1% by weight of flour, in the case of glycerol also 3%. The chosen additives were used in low concentrations in order to minimally affect the sensory properties of the toast. We determined the nutritional value of toast bread samples the first day after baking (contents of protein, fat, carbohydrates, dietary fiber and ash as well as energy value). Selected parameters (water activity, pH value, water content, texture, and sensory properties) were measured every three days, until the occurrence of mold. All of toasts with additives were compared with the control toast. The results of the sensory analysis show that the additives in toast bread have an influence on the sensory properties. They most commonly affected the odor, taste and aroma, modified milk powder also caused a yellowish color of the crumb, in the toast with maltodextrin addition different porosity of the crumb was observed. In all of the samples, the overall sensory score during storage decreased. Effect of additives on toast in the other examined parameters was not as pronounced, with a few exceptions. The addition of glycerol decreased water activity, which slightly prolonged the time for the mold to appear. The addition of calcium lactate reduced the pH value of the toasts, which had a negative effect on the sensory score. Toast with the added glucomannan contained more water in comparison with the control, and was softer, but was also subject to rapid mold growth. We concluded that maltodextrin had only an indirect effect on the observed parameters due to stronger fermentation of the dough, as we observed coarser porosity in the toast crumb. The addition of the modified milk powder had improved the sensory properties and the texture of toast bread, but after 14 days, there was a slightly unpleasant sour note. Based on the results we can conclude that the additives affect the quality of toast bread, but due to low concentrations of additives, their influence is observed only in comparison of the toast breads.