A method is provided for producing bread of a good quality from frozen dough. In this method the dough (4) is rested at least five minutes within a temperature range of 0°C to 16°C, before it is stretched. Such a dough rested at such a cool condition can be readily stretched, and the stability of the stretched dough is improved over the prior art. In the stretching step, the dough is stretched while being subjected to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus during the stretching step the gluten network of the dough is unharmed.
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