FIELD OF INVENTION This invention relates to an enzymatic method for preparation o-f bread having better and softer propert.i es, PRIOR ART The staling o-f bread is a recoonized problem, though the phenomenon of stallinq is not completely understood. The stalling o-f bread is usually related to the retrogradation of starch, or the association of starch molecules to -form areas of crystal 1 inity, which result in an increase in firmness of the bread with the passage of time. Consumers can easily distinguish between the soft and the stale product by just squeezing the product. Staling is of considerable economic importance to who.lesa3.ee bakeries since it limits the shelf life1 of baked goods in retail outlets to about 3 or 4 days- It. is known that chemical einulsifiers have some influence in extending shelf life of baked goods. such as bread- However,, chemical e , hamburger rolls a».nd buns. The baking inqredients o-f the commercial breed end the enzyme were mixed and allowed to ■ferment for 913 minutes at 3®°C, the dough ingredients and the second part o-f the enzyme were mixed and scaled to 880 grams/loaf The loaves were allowed to proof at. 4Q°C for 60 minutes he-fore baking. Baking was done at. 210°C for 28 minutes. The loaves were cooled -for 3 hours »t room temperature and bagged for storage. On the day immediately -following baking, the loaves were mechanically sliced and evaluated for their external, internal and organoleptic qualities. §£!££ DESCRIPTION OF THE ACCOMPANYING DRAWINGS Fig.l shows temperature response of the intermediate temperature stable -amylase Fia.2 shows pH response of the intermediate temperature stable amylase.. Fig.3 shows the temperature profile and where profile A is for Aoryaae enzyme, profile B for Bacillus spp. enzyme and profile C for the enzyme of the present invention. TABLE 1 Scoring of breads with intermediate? Temperature Stable -amyl ase as compared to control, with no ensyme. (Table Removed) Remarks: Bread prepared with enzyme in 1st mix and enzyme in 2nd mix was found to be superior in respect to softness. crumb texture, crumb colour and fineness of cell wall. WE CLAIHs 1- A process -for the-? preparation of bread which comprises in the known step of preparing a dough in a known manner, characterised in the addition o-f enzyme to the dough, said enzyme being Aspergillus spp. having intermediate temperature stable properties, said dough being then subjected to the step o-f baking. 2. A process as claimed in claim i wherein the enzyme is added as a single dose to the dough. 3. A process as claimed in claim 1 wherein said enzyme is added as a -first and second dose to the dough. 4. A process as claimed in claim 1 wherein the enzyme has an activity at. 30 to 70°C„ 5. A process as claimed in claim i wherein the enzyme has an activity o-f pH 4-8. 6. A process as claimed in claim wherein the ratio of dose i 35 80G5 to .1.500 units of the enzyme per kilogram of f1our. 7. A process as claimed in claim 1 wherein the enzyme i s Asperqi11us spp. 8. A process for the preparation of dough substantially as herein described and illustrated.