To provide a method for producing bread dough widely used now without requiring a new dough-improving agent or a special machine in a method for producing a bread by baking the frozen dough after fermentation and free from a laminate structure, and to provide the puffy bread equal to the bread obtained by an ordinary method of production by using a compounded raw material and an apparatus enabling humidification and heating, as represented by a convection oven.

The method for producing the bread by baking the frozen dough after fermentation and free from the laminate structure includes, in combination, a step of carrying out the steps till a fermentation step by the same method of production as ordinary bread-preparing steps, and thereafter immediately carrying out quick freezing and packing, and a step of directly heating the frozen and preserved dough by the apparatus enabling the humidification and heating as represented by the convection oven under prescribed conditions to provide the bread having a commercial value equal to that of a bread obtained by a routine procedure.