Patent ID: 8512773

Claim:
A method of making bread, comprising: a thermally treated dough making process including a milk/salt heating step of forming a thermally treated dough by heating a mixture of 48% to 50% of milk and 1 to 2% of salt to 95° C., a wheat flour addition step of adding 48 to 50% of wheat flour to the heated mixture, an aeration step of aerating and stirring the mixture, and a low-temperature ripening step of ripening the aerated mixture at a refrigeration temperature for more than 12 hours; a sponge making process including a sponge mixing step of mixing wheat flour, dried yeast, yeast food, bread improver, salt, and water to form a mixture and a sponge fermentation step of fermenting the mixture at about 17° C. for 12 hours to form a sponge; a dough mixing process of mixing the thermally treated dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water and stirring to form a dough mixture; a division process of dividing the dough mixture into equal-sized dough pieces; a ripening process in which the divided dough is rolled out and ripened for a predetermined period of time; a molding process of molding the dough pieces to fit a bread pan; a second fermentation process of secondarily fermenting the molded dough pieces in the bread pan; and a baking process of heating the fermented dough pieces.