To shorten the fermentation time to shorten the time required to backing of bread by setting the quantities of yeast, sugar, and fat and oil large, and using a fruit juice, fruit skin or dry fruit containing an organic scid as bread baking materials.

In bread baking process, materials other than yeast are kneaded to make a dough in a first kneading step, yeast is put thereto and mixed and kneaded with the dough to make a bread dough in a second kneading step, fermentation and aging of the bread dough and performed in a first fermentation step, and the bread dough is swollen in a shaping fermentation step after degassing, then heated and transferred to baking step. As bread making materials, quantities of yeast, sugar and oil and fat are set large, and a fruit juice, fruit skin or dry fruit containing an organic acid is used. Since the gas generation by yeast and sugar is accelerated thereby, the time until the bread dough reaches a prescribed swelling quantity, and the time required for the alcohol generation and acceleration thereof by yeast and sugar can be shortened to shorten the time required to the baking of bread.