Additives are commonly added to commercial bread to enhance flavor, texture, color, and shelf life. Potassium bromate is such commonly used additive, to improve shelf life of bread. However, as revealed by National Agency for Food and Drug Administration and Control (NAFDAC) in 2002, potassium bromate may be detrimental to human health due to its toxic implications. Therefore, this study assessed the proximate composition and potassium bromate level of five selected bread samples commonly consumed in Sokoto metropolis, Sokoto State, Nigeria. The samples were randomly obtained from bread vendors, tea sellers and open markets. The percentage of moisture, ash, crude lipid, crude fiber, protein, and carbohydrate as well as qualitative and quantitative assessment of potassium bromate in the five bread samples were carried out using standard procedures. Results obtained indicated ash, fiber and protein contents of the bread samples were higher than the permissible limit set by Standard Organization of Nigeria (SON). Crude lipid content of the five bread samples were within the maximum limit set by SON. Moisture and carbohydrates contents of the bread samples were lower than the permissible limit set by SON. Qualitative analysis indicates presence of potassium bromate in the five bread samples. Higher concentration of potassium bromate in all the bread samples compared with limit set by NAFDAC and WHO was observed. Therefore, all analyzed bread samples are rich in good number of macronutrients which are vital for normal growth and healthy human development, nevertheless, contain potassium bromate at concentrations above the permissible limits set by NAFDAC and WHO, which may be highly hazardous to human health. Therefore, strict regulations should be put in place to ensure compliance with regulatory policies set by WHO and NAFDAC with respect to usage of food additives like potassium bromate for safety of bread consumers.