To provide a method for producing bread that can improve the volume rise and handleability of dough on baking and gives the bread having good softness and elasticity after baking.

When this method is applied to the dough method, the bread is produced through the following six steps: the 1-st step where the bread dough materials including wheat flour, water and yeast are mixed to prepare the bread dough, the 2-nd step where the bread dough is fermented, the 3-rd step where wheat wheat flour, water, salt, and a lactic bacteria-producing substance are added to the fermented bread dough to prepare the main kneading dough, the 4-th step where the main kneading dough is molded, the 5-th step where the molded main kneading dough is fermented and the 6-th step where the fermented, main kneading dough is baked. The activity of yeast is activated by adding lactic bacteria producing substance and the swelling of the bread dough is improved during the fermentation. Further, the bread dough is not tacky and the bread-making work can be facilitated.