With the emergence and increase of food processing industries utilizing bread wheat as a raw material, information on rheological quality characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize the rheological properties in relation to bread making quality of Ethiopian improved bread wheat varieties. The grain of 23 bread wheat cultivars was collected from Kulumsa Agricultural Research Center (KARC) from harvest of 2012. Collected samples were analyzed for farinographic, fermentometric and Alveographic quality characters. Significant variations in all parameters considered were observed among the cultivars except CO2 retention coefficient (RC). Most of the wheat genotypes fall from good to best dough stability time (DST) while 30% of them scored DST below the minimum requirement (<4 min) for leavened bread production. Deformation energy (W) also varied from the highest (W=324.79 x 10-4J) for Pavon 76 (the standard) to the lowest (77.85 x 10-4J) Dinkinesh. Amount of CO2 gas produced and retained by all the dough of bread wheat cultivars were high while TV obtained by Gassay and Katar are greater. Considering most rheological quality characters, bread wheat cultivars Simba, Pavon 76, sofumar, Kakaba, Sirbo and Kbg-01 can be considered as having superior bread making quality. Cultivars Dinkinesh, Mellenium, Mada Walabu, Alidoro, Tay and Digalu are bread wheat cultivars suitable for making soft wheat products.