A method for producing bread or raisin bread includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and baking the fermented dough. In the final stage of baking, the dough is baked using superheated steam. The dough may be first par-baked, and after storing at room temperature or freezing, the dough may be completely baked.
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