Method for producing bread product, and bread product produced using same

The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the following steps, and a bread product obtained using this method. Step 1: Producing bread dough by using bread-baking ingredients to which konjak flour and a konjak coagulating agent are added. Step 2: Fermenting bread dough, letting the same rise, and forming the same. Step 3: Baking bread dough. Step 4: Sealing and packaging bread. Step 5: Heating bread at 85-98°C. Step 6: Letting bread stand in cool, dark place. Step 6: Heating bread at 115-125°C.