<p>It is intended to provide bread products having a favorable flavor (the ripe flavor characteristic to breads) and an excellent texture without using food additives such as yeast food or emulsifiers. A method of producing bread characterized by comprising adding an enzymatic decomposition product of protein having an average molecular weight of from 200 to 5000 to a liquid sponge or a sponge dough and then fermenting the bread dough. It is preferred to employ a lipase together.</p>
