To provide a method for producing bread which sufficiently effects yeast-aided fermentation while making the crust as light as possible without damaging softness of the crust and crumb as far as possible, in order to secure swelling of the dough during the baking process and, to improve its sweetness, thereby further improving its flavor, taste, palatable feeling or the like.
This method for producing bread comprises baking of the dough prepared by the sponge and dough method, wherein the sponge incorporated with 2.1 to 3.3 wt.% of yeast is fermented for more than 4 hours, and kneaded together with 4 to 6 wt.% of liquid sugar and 6 to 10 wt.% of sugar alcohol, to prepare the dough. The stock is further incorporated with 8 to 12 wt.% of liquid egg and 11 to 15 wt.% of a plastic oil or fat during the kneading process.
YOSHIDAYA RYOICHI
SAITO HIDEMASA
