Abstract: The Tremella fuciformis pedicle was made into the ultramicro-pulverised powder, and added into the bread-making materials to make the bread of Tremella fuciformis pedicle. By using the sensory score as the indicators, the effects of the additive amount of ultramicro-pulverised powder, yeast and water on the sensory score of the bread made from Tremella fuciformis pedicle were studied. Based on the single factor experiment, the fuzzy mathematical comprehensive evaluation method was used to optimize the technical formula of the bread made from Tremella fuciformis pedicle by Box-Benhnken response surface method. The results showed that the optimum formula of the bread made from Tremella fuciformis pedicle (calculated by the percentage of high protein flour) was as follows:high protein flour 300 g (100%), ultramicro-pulverised powder 31.32 g (10.44%), berry sugar 60 g (20%), butter 24 g (8%), yeast 3.99 g (1.33%), salt 1.8 g (0.8%), egg liquid 36 g (12%), water 138.39 g (46.13%). The bread made with the best formula was golden in appearance, full in shape, smooth in surface, soft and elastic in touch, soft in taste, with the unique flavor of bread.