To obtain frozen dough capable of making a bread having soft texture, forming a fine skin phase caused by baking and a thin covering.

Fermentation at a first stage in which 40-70 pts.wt. of wheat flour in 100 pts.wt. of the whole raw material wheat flour is mixed with water in a large amount corresponding to ≥90wt.% of the used wheat flour and ≤70 pts.wt. of the whole raw material wheat flour and the whole or most of subsidiary materials and fermented for 30 minutes to two hours, and fermentation at a second stage in which the fermented dough is blended with the rest of the wheat flour and fermented for 30 minutes to two hours are carried out. Bread obtained by baking frozen dough by this method has a large volume and a high specific volume, soft texture, a fine inner phase and a thin covering.