To provide a method for producing much water-added bread dough, capable of stably obtaining the bread dough showing good physical properties on dividing, rounding and forming by a simple method, not necessarily requiring a gelling agent or thickening agent, the bread dough having such the character, and further much water-added bread having a good eat feeling without having adhesiveness, while having a soft and firm feeling.

This method for producing the bread dough containing 60 to 150 pts.mass water based on 100 pts.mass starches is characterized by adding the above water in 2 steps and kneading. The bread dough obtained by the above method for producing the bread dough, and the bread obtained by baking the above bread dough after forming the same are also provided.