To provide a method for producing bread having a resilient texture cake and also enabling a good baking state to be attained.

This method comprises (A) a process for preparing intermediate dough by adding hot water to flour and by mixing the mixture, (B) a process for storing the intermediate dough at a temperature from -5°C to 15°C for ≥2 h. and (C) a process for adding flour to the intermediate dough after being stored, followed by mixing the mixture.