A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than −18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.