A bread having good texture, brightness and flavor is provided despite inclusion of a great deal of catechins.The bread is made by adding a purified product of catechins-containing plant extract to grain flour such that from 0.2 to 0.5 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechins-containing plant extract has a catechins/tannins weight ratio of from 0.81 to 1.10.
