A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking； immediately lowering the temperature of the cooked bread through the use of liquid nitrogen, down to a lowering temperature at least equal to −60° C.； packaging and freezing the bread, through a first sub-step of obtaining a temperature from −10° C. to −11° C. in the bread core, and a second sub-step of keeping the bread at a freezing temperature of −18° C. for at least 12 hours； and storing and transporting the packaged bread, always at a temperature of at least −18° C.
