PURPOSE: To produce bread containing oils and fats and excellent in qualities (specific volume, visual appearance, inner phase, etc.).

CONSTITUTION: A Yeast which belongs to Saccharomyces and exhibits a low-temperature sensitive fermentation performance is blended and kneaded with raw materials for bread-making composed mainly of wheat flour and water to prepare dough and fats and oils are subsequently mixed with the resultant dough to obtain dough containing fats and oils. The obtained dough containing fats and oils is then stored (low-temperature storage of unshaped dough) at low temperatures of -2 to 15°C and subsequently cut, shaped, fermented and baked.