Patent ID: 7931923

Claim:
A method for manufacturing a loaf of bread that is made by fermenting and baking bar-like pieces of dough in a rectangular parallelepiped baking mold so that the bar-like pieces of dough expand in the mold and a finished loaf fills the entire space in the mold without any spaces being formed between the bar-like pieces of dough and between the bar-like pieces of dough and the wall of the mold, comprising: a cutting step to cut bar-like dough which has layers of dough sheets to a predetermined size; a placing step to place a plurality of bar-like pieces of dough which have been cut at said cutting step in said baking mold so that at least one cutting plane faces vertically up from said baking mold for air bubbles in the layers of dough to escape from said cutting plane of the bar-like pieces of dough, and so that the plurality of the bar-like pieces of dough are disposed on a line and at equal intervals in the baking mold; a fermenting step to ferment said plurality of bar-like pieces of dough; and a baking step to bake said plurality of bar-like pieces of dough; wherein, in the placing step, the vertical length of the bar-like pieces of dough is ⅓ to ½ of the depth of the baking mold; and wherein, during the fermenting and the baking step, the bar-like pieces of dough first expand vertically and horizontally so that there is no space between the wall of the baking mold and the bar-like pieces of dough, an interior pressure of the dough increasing so that the air bubbles are forced upward to escape the dough; and then the bar-like pieces of dough expand only vertically while within the mold.