How to mask the taste of cumin
You'll never mask it completely, so the aim is mainly to dilute it to an acceptable level.  If you can't stand even the faintest hint, I suggest you give the bread to someone who will enjoy it while it's still fresh (or freeze it to turn into croutons for someone who will enjoy them; they'd go nicely with some winter soups).

What masking you will get is mostly from spice, especially heat (as suggested at the "curry" question linked above).

For bread specifically: I would crumb it, then mix those crumbs with with plain breadcrumbs, and probably some cayenne pepper, black pepper and herbs, to use as a coating (e.g. for chicken pieces) or topping (I make a sort of bean stew out of an old vegetarian recipe book, with a crumb and cheese crust on top).  

You can also add cheese, especially if using as a topping.  You might be doing this for some time, as you'll probably need at least 5:1 dilution even with additional flavour, so mix up small quantities.  You can freeze breadcrumbs so this doesn't have to be done quickly.