Abstract: A method of producing bread includes a step of preparing an intermediate dough material comprising wheat flour, 0.1 to 20 parts by weight of rice flour to 100 parts by weight of the wheat flour, salt and free of skimmed powdered milk, a step of adding 80 to 120 parts by weight of hot water to 100 parts by weight of the wheat flour to the intermediate dough material, a step of kneading the intermediate dough material added the hot water, a step of cooling an intermediate dough prepared by kneading until an internal temperature thereof becomes ?5 degree C. to 10 degree C. and storing the intermediate dough for 24 to 72 hours with the internal temperature thereof kept in the temperature region; and a step of adjusting a temperature of the intermediate dough cooled in the cooling/storing step to 13 degree C. to 30 degree C., and wherein the intermediate dough whose temperature is adjusted to the temperature range in the temperature-adjusting step is utilized as a part of an end dough of the bread.