To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded in the following forming and baking oven processes.
In this method for producing a bread in which a kneaded bread dough is mixed with chip-like oils and fats and dispersed into the bread dough so that the chip-like oils and fats are not mixed with the bread dough by kneading, the chip-like oil and fat-containing bread dough is fermented in a floor time, after a dividing/chapping process, the dough is subjected to a middle fermenting process, the dough is rolled, degassed and then baked, when the dough is rolled and degassed, the thickness of the dough at the end of the rolling process is 3.5-5.5 mm. Consequently, since the rolled dough is thickened, a situation in which the chip-like oils and fats are excessively collapsed, are added to the dough and kneaded is prevented.
YOSHIDAYA RYOICHI
SAITO HIDEMASA
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