There are several advantages of industrial microwave-infrared baking of bread. Among these are: shorter process time, reduced energy consumption, less space requirement of baking equipment in the production facility and increased flexibility in production. Furthermore, the fast and efficient energy transfer due to volumetric microwave heating during baking, and due to infrared colouring of the bread, also means considerably reduced need for pre-heating, with resulting cost and time benefits. However, results are promising also when it comes to quality aspects. In this paper, this will be exemplified for two types of bread, which are microwave baked in a continuous pilot-scale oven and then coloured in a next pilot-scale oven section by infrared waves and/or convection. The resulting bread quality is presented in terms of colour and porosity for white tin loaves, and in terms of colour for rolls with seeds. The results are compared to the corresponding quality for conventionally baked bread. The comparison shows good agreement in quality between microwave-combination baked breads and conventionally baked breads. The results are promising also in terms of advantages for the bakery industry, from energy consumption, process time and flexibility aspects. The paper also presents electromagnetic modelling results for microwave baking of tin loaves. The latter results were valuable for the understanding of more uniform microwave baking.