To provide a production method for quickly cooking formed bread dough having a double layered dough structure constituted by covering bread dough with biscuit dough, such as melon bread, without losing flavor.

This method for producing bread is to prepare the formed bread dough 3 having the double layered dough structure by covering the surface of the lower bread dough 1 with the biscuit dough 2, ferment the formed bread dough 3 and fry the same in a state dipped in oil to produce the bread. The bread dough 1 comprises flour and yeast as main ingredients and added with additives such as sugar, fat and oil, dairy products. The biscuit dough 2 comprises egg, sugar, fat and oil and baking powder as main ingredients. A thickness of the formed bread dough 3 is preferably ≤50 mm. In the frying process, the formed bread dough is heated with oil by bringing the lower surface of the bread exposed with the bread dough 1 to face downward, subsequently heated in the oil for a certain time in the state dipped in the oil by turning over the formed bread dough.