This is Squidward's favorite canned bread.

First, workers add 15 bags of whole-wheat flour, romaine, cornmeal and dextrose to the mixer, which will make 3.2 tons of bread. To make the finished product puff up, they add the right amount of baking soda to it. The baking soda works faster than the yeast to produce the carbon dioxide bubbles that swell the bread, which can be canned in as little as 30 minutes. Now the workers place the cans on a single row of conveyor bags. When the cans come to the end of the conveyor belt, another conveyor belt with magnetic properties transfers them to the filling plant. Before the cans are officially filled, a jetting device sprays a layer of corn oil inside each can, which prevents the dough from sticking to the inside of the can.

Second, another machine then loads the dough into the cans at a rate of 150 cans per minute, but they will only can half of the dough because the dough expands and must be preserved to allow room for the dough to expand, which would explode if the cans were filled to capacity. Before they start baking, the cans have to pass through this machine, which is slightly covered, because the cans need to be vented outward to the steamer while baking, or they too will explode. The operator now places the cans on a cart, ready to be fed into the huge force-type sterilizing kettle. After waiting for it to float to full capacity, the worker closes the lid and flips a switch, allowing 173 degrees Celsius of high-pressure steam to be injected into the belly, heating the cans and baking the bread. After three hours of baking, workers would open the lids, remove the cans and send them off to be resealed.

Third, as the cans pass through the sealing machine, the lids are foregrounded to form a seal, and without air, mold can't grow, so these cans can be kept for up to three years without spoiling. The cans are now lined up and fed into another assembly line that goes to the labeling shop at the other end of the plant. As the cans pass through the machine, 18 cans are labeled every second. Next, inspector Ed picks up a can from the line and brings it into the inspection room, where they open it, cut it open, and put it in their mouths for a taste test. Once the test is complete, the cans are boxed up and shipped to local stores.