Abstract: A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: Ingredients % Salt ?1.8-2.3 Yeast 3.0; 2.5-4.5 Sweetener ?0.3-2.0 Gluten ?0.5-4.0 L-Cysteine ??10-100 PPM Water ??50-65 Oxidant ?0.1-0.5 Enzymes 0.01-0.5 Gum 0.01-0.5 pre-forming the dough into open molds shaped suitably for the bread product; pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80° F. to 100° F.; freezing the pre-proofed dough to a temperature below 0° C.; partially defrosting the dough for a period of time of 60 minutes or less; and placing the partially defrosted dough in a pre-heated oven at a temperature of about 170° C. to 180° C. to produce the bread product in less than 3 hours.