To provide a method for producing bread containing soybean milk and having a rich flavor of the soybean milk.

The method for producing the bread having the rich flavor of the soybean milk is carried out as follows. Dough for producing the bread containing the soybean milk is blended with the solid content of the soybean milk in an amount of 1.5-3.7%, preferably 2.1-3.2% based on the powdered soybeans in the dough and the resultant blend is baked white at a low temperature, then placed in a mold in a closed system and press baked.