The invention relates to the technical field of food preparation, and particularly discloses soft and elastic bread and a fermentation process thereof. The bread is prepared from the following raw materials in parts by weight: 45 to 58 parts of high gluten flour, 7 to 13 parts of white granulated sugar, 12 to 14 parts of sweet slice oil, 3.05 to 5.25 parts of humectant, 0.37 to 0.48 part of natural salt, 0.65 to 0.73 part of dried yeast, 0.06 to 0.4 part of softening agent, 0.1 to 0.25 part of edible essence, 3.25 to 4.45 parts of margarine, 1 to 1.5 parts of whole egg liquid, 0.65 to 0.9 part of emulsifying paste, 1 to 1.6 parts of soybean oil, 0.1 to 0.4 part of preservative and 21 to 24.5 parts of deionized water. The softening agent comprises at least one of gleditsia sinensis lam gum and trehalose; the fermentation process comprises the steps: after uniformly mixing, overturning and kneading the high gluten flour, the white granulated sugar, the dry yeast and the deionized water, adding natural salt, after uniformly overturning and kneading, adding the whole egg liquid, the sweet slice oil, the soybean oil, the margarine and the emulsifying paste, and after uniformly overturning and kneading, adding the humectant, the softening agent, the edible essence and the preservative to uniformly overturn and knead to obtain a dough; and after standing the dough for 50-80 minutes, cutting, baking and cooling to obtain a finished product. The bread provided by the invention has lasting softness and elasticity.