Microwavable food products

A fully baked bread product, said fully baked bread product being prepared from a dough comprising, in baker's percentages, 100 percent flour, at least one leavening agent selected from the group consisting of about 0.5 to about 5 percent compressed yeast and about 0.3 to about 1.7 percent dried yeast, 0 to about 0.5 percent sodium stearoyl lactylate or calcium stearoyl lactylate, about 0.5 to about 3 percent salt, about 5 to about 15 percent high fructose corn syrup, 0 to about 0.5 percent mold inhibitor, about 5 to about 15 percent oil, about 50 to about 63 percent water, about 0.5 to about 2 percent monoglycerides and diglycerides, about 0.2 to about 1.5 percent lecithin, about 0.1 to about 1 percent xanthan, about 0.2 to about 1.5 percent guar, about 0.1 to about 0.45 percent alpha amylase enzyme, about 0.2 to about 1.5 percent methylcellulose, about 0.1 to about 0.5 percent diacetyl tartaric acid esters of monoglycerides, the fully baked food product having a top bread portion and a bottom bread portion such that a filling can be placed between the top bread portion and a bottom bread portion to form a sandwich, the top bread portion having a first top surface and a first bottom surface, the bottom bread portion having a second top surface and a second bottom surface, the first bottom surface and the second top surface, when the sandwich is prepared, contacting the filling, and the first top surface, the second bottom surface, or both the first top surface and the second bottom surface, having been treated to provide a crispy texture, wherein the fully baked bread product has an Aw, of about 0.90 to about 0.98, wherein the fully baked bread product has a refrigerated shelf life of at least about 75 days when sealed in a package and wherein the bread product is suitable for heating in a microwave oven before consumption by a consumer.