To provide a method for producing a frozen bread dough, capable of preparing a bread dough with minimizing the damage to yeast, making high- quality bread in a short time efficiently, preventing poppy seed-like spots to occur when a bread dough is retarded by freezing and taking the place of an ordinary straight method or middle seed method (sponge method) so as to enable the avoidance of the occurrence of defective product and reduction in commercial value.

Bread dough is made especially stand long-term freezing and a blending process in dough production is divided into a first and a second two stages. In the first stage, the dough is made by blending wheat flour with powdered milk, eggs, a saccharide, etc. In the second stage, the dough is mixed with yeast and emulsified oils and fats (processed oils and fats) prepared from oils and fats, wheat flour, an oligosaccharide, etc., to give the final dough. Dough having a high saccharide content is obtained from the dough without damaging yeast.