To provide a high-quality product which is comparable favorably with bread which is not freezed, even when frozen bread is thawed, re-baked or re-heat-treated.

When cooling baked bread to normal temperature by a natural and/or forced cooling means in frozen storage of the baked bread, the bread is humidified by a humidifying means immediately after baking and humidifying amount and/or humidifying temperature is controlled as the bread is cooled. Since troubles such as release of surface layer of the bread, occurrence of many creases on the surface or recessing phenomenon of the upper side surface does not occur even when the bread cooled to normal temperature is frozen after carrying out the cooling treatment, high-quality bread can be provided.