To obtain compressed bread having an improved market value in recovering bulkiness by heating in a microwave oven and useful for a food service industry, etc., by pressing and spreading kneaded dough, discontinuously topping a filling material and treating under a specific condition.

This compressed bread is obtained by pressing and spreading kneaded dough, discontinuously topping a filling material 3 on the spread dough, winding the dough up in a bar-like or superposing in many layers and dividing to each objective weight, then baking to reduce bulkiness, thus freezing. Preferably, a mixing weight ratio of (the filling material 3/the bread dough 1) is (40/100)(200/100).