To provide a method for producing a bread, enabling to obtain a bread free from the appearance of fish eyes on the surface of the bread, even when a bread dough is stored in a refrigerated or frozen state for a long period, by forming the coating film of oils and fats, a protein or a polysaccharide on the surface of the bread dough.

In this method for producing a bread, the characteristics comprise forming the coating film of oils and fats, a protein or a polysaccharide on the surface of a bread dough or immersing the bread dough in a fatty oil, storing the treated bread dough as such in a refrigerated or frozen state and subsequently thawing the frozen bread dough. The coating film is formed on the surface of the bread dough e.g. by coating or spraying a fatty oil, a melted fat, the solution of a protein such as gelatin or the solution of a polysaccharide such as guar gum on the surface of the bread dough. When the bread dough is stored in the refrigerated state, the coating film is preferably formed before the storage in the refrigerated state. When the bread dough is also stored in the frozen state, the coating film is preferably formed before or during the storage in the frozen state. A molded bread dough is preferably used as the bread dough. The bread dough is preferably stored in a refrigerated or frozen state after molded.