PURPOSE: To obtain a method for producing bread in which a proofer of a large space is not required in a store, etc., and the chance loss in sales can be minimized.

CONSTITUTION: This method comprises a step for mixing string flour with 10-30% soft flour and 2-4% natural enzyme, a step for mixing the resultant mixture with a yeast solution and stirring the obtained mixture, a step for mixing the prepared mixture with a seasoning, a step for prefermenting the mixture, a step for freezing the produced bread dough and a step for baking the frozen bread dough. Since the frozen dough can directly be baked, a proofer is not required. Since the bread can be baked in a short time, advantages in that the chance loss can be eliminated are caused. Since aging in the dryer requiring the skill is not necessary, there are advantages in that the bread can be produced even by, e.g. a part-timer.