A method of producing a rebaked bread having the following physical properties of 1) to 3) and a structure easily crushable by the tongue and the upper jaw: 1) - a hardness equal to or less than 1 × 10 4 N/m 2 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN), and - a cohesiveness within a range of 0.2 to 0.8 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN), wherein the hardness and cohesiveness are measured according to the method described in the description; and - a syneresis rate equal to or less than 5 % as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; 2) an adhesiveness equal to or less than 50 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; and 3) - an adhesiveness of bakery products moistened by saliva equal to or less than 60 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; and/or - an adhesiveness of the bolus at swallow initiation equal to or less than 1500 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; the method comprising the steps of acquiring bread by fermenting and baking bread dough, performing an enzyme treatment of the bread, and rebaking the bread after the enzyme treatment; wherein the enzyme is an enzyme having activity of one or more types of protease activity or peptidase activity; and wherein the step of performing the enzyme treatment of bread is done by bringing an enzyme solution which is water containing an enzyme into uniform contact with the tissues of the bread by immersion or injection and allowing a reaction to occur for a certain time under the condition causing an enzyme reaction. 1) - a hardness equal to or less than 1 × 10 4 N/m 2 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN), and - a cohesiveness within a range of 0.2 to 0.8 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN), wherein the hardness and cohesiveness are measured according to the method described in the description; and - a syneresis rate equal to or less than 5 % as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; - a hardness equal to or less than 1 × 10 4 N/m 2 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN), and - a cohesiveness within a range of 0.2 to 0.8 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN), wherein the hardness and cohesiveness are measured according to the method described in the description; and - a syneresis rate equal to or less than 5 % as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; 2) an adhesiveness equal to or less than 50 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; and 3) - an adhesiveness of bakery products moistened by saliva equal to or less than 60 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; and/or - an adhesiveness of the bolus at swallow initiation equal to or less than 1500 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; the method comprising the steps of acquiring bread by fermenting and baking bread dough, performing an enzyme treatment of the bread, and rebaking the bread after the enzyme treatment; wherein the enzyme is an enzyme having activity of one or more types of protease activity or peptidase activity; and wherein the step of performing the enzyme treatment of bread is done by bringing an enzyme solution which is water containing an enzyme into uniform contact with the tissues of the bread by immersion or injection and allowing a reaction to occur for a certain time under the condition causing an enzyme reaction. - an adhesiveness of bakery products moistened by saliva equal to or less than 60 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; and/or - an adhesiveness of the bolus at swallow initiation equal to or less than 1500 J/m 3 as measured by Creep Meter RE2-33005B (manufactured by YAMADEN) according to the method described in the description; the method comprising the steps of acquiring bread by fermenting and baking bread dough, performing an enzyme treatment of the bread, and rebaking the bread after the enzyme treatment;