The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in making bread, and enables soft bread, which has a strong flavor derived from fermentation species, to be made. This bread yeast has: a gas generation amount of 180 ml or greater per 50 g of dough prepared with blend 1 (strong flour: 100 parts, white sugar: 15 parts, common salt: 1.5 parts, bread yeast: 4 parts, water: 58 parts, ethanol: 1.82 parts) and condition 1 (after mixing for 3 minutes, fermenting for 1 hour at 38°C); a gas generation amount of 130 ml or greater when dough is prepared with blend 2 (strong flour: 100 parts, white sugar: 30 parts, common salt: 0.5 parts, bread yeast: 4 parts, water: 52 parts, ethanol: 1.90 parts) and condition 1; a gas generation amount of 70 ml or greater when dough is prepared with blend 3 (strong flour: 100 parts, white sugar: 40 parts
