To provide a bakery additive for obtaining variety bread having tasty portions of oil-and-fat in an inner phase and no sense of incompatibility between palatability of the tasty portions and that of breadcrumb and hardly forming holes derived from the oil-and-fat.

The bakery additive is prepared by bringing a mixture of oil-and-fat with starch to be small pieces. Variety bread dough is produced by using the bakery additive. The variety bread is produced by baking and/or frying the variety bread dough. A method for producing the variety bread dough is to carry out a process for dispersing the bakery additive brought to be small pieces of the mixture of oil-and-fat with starch in the bread dough which is the base and/or a process for involving the same in the bread dough.