Abstract: Bread is produced in a bread maker by first mixing/kneading the bread ingredients into a dough, allowing the dough to rest and then kneading the dough for a second cycle. During both kneading cycles, a motor driving a kneading blade is repeatedly bi-directionally rotated with intermittent pulses to give a randomness to the flight of the dough. After kneading, the dough is fermented during a first rise cycle. Next, the dough is preheated and degassed before it is fermented for a second rise cycle. After rising, the dough is baked at a high temperature for proper browning of the crust and then the temperature is lowered to complete the baking of the bread. Lastly, the bread is cooled at a gradual rate by intermittently actuating a heater and a fan.