Refrigerated extended shelf-life bread products

A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45 DEG F Äabout 1.67 to about 7.22 DEG CÜ). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds Äabout 45.36 kgÜ flour, about 0.75 to about 3.5 pounds Äabout 0.34 to about 1.59 kgÜ salt, about 0.2 to about 1 pounds Äabout 0.09 to about 0.45 kgÜ microbial inhibitor, about 0 to about 3 pounds Äabout 0 to about 1.36 kgÜ gluten, about 1 to about 5 pounds Äabout 0.45 to about 2.27 kgÜ leavening agent, about 0.1 to about 1 pound about 0.05 to about 0.45 kgÜ enzyme, about 9 to 18 pounds Äabout 4.08 to about 8.16 kgÜ high fructose corn syrup, about 3 to about 10 pounds Äabout 1.36 to about 4.54 kgÜ shortening, about 0.1 to about 3 pounds Äabout 0.05 to about 1.36 kgÜ mono- and diglycerides, and about 45 to about 60 pounds Äabout 20.41 to about 27.22 kgÜ of water