PURPOSE: To enable mass-charging and mass-production of bread having soft texture and excellent palatability, taste and flavor by kneading wheat flour, yeast, water, etc., at a specific low temperature and fermenting the obtained dough at a specific low temperature, thereby suppressing the over-fermentation at the core part of the dough.

CONSTITUTION: Wheat flour, yeast, water and, as necessary, yeast food, sugar, common salt, oil and fat, etc., are kneaded at 10-18°C and the obtained kneaded dough is fermented at 10-18°C to obtain the objective bread.