PROBLEM TO BE SOLVED: To provide a water-in-oil-type emulsified oil and fat composition for bread kneading capable of manufacturing breads maintaining soft and crispy texture over time.SOLUTION: There is provided a water-in-oil-type emulsified oil and fat composition for bread kneading satisfying all following conditions (1) to (5). (1) Glycerol mono fatty acid ester of 2 to 35 mass% based on the composition is contained. (2) Glycerol mono fatty acid ester of 1 to 10 mass% based on the composition is contained in an aqueous phase. (3) Glycerol mono saturated fatty acid ester of 1 to 15 mass% based on the composition is contained in an oil phase. (4) Lecithin and/or glycerol mono unsaturated fatty acid ester of 0.1 to 5 mass% based on the composition is contained in the oil phase. (5) The mass ratio between the content of the glycerol mono saturated fatty acid ester and sum content of the lecithin and/or the glycerol mono unsaturated fatty acid ester in the oil phase is within a range of 20:80 to 95:5 (former:later).
