BACKGROUND: The administration of probiotics has been shown to be beneficial in asthma. The administration of UFMG A-905 prevented asthma development. Traditionally, probiotics are administered using dairy-based matrices, but other vehicles (e.g., fruit juices, biscuits, candies, and breads) can be used. OBJECTIVES: This study aimed to assess the effect of bread fermented with UFMG A-905 in asthma prevention. METHODS: Three breads were produced: fermented with commercial yeast, fermented with UFMG A-905, and fermented with UFMG A-905 with the addition of alginate microcapsules containing live UFMG A-905. Characterization of the microbial composition of the breads was performed. Male Balb/c mice were sensitized and challenged with ovalbumin. Breads were administered 10 d before the first sensitization and during sensitization and challenge protocol. Yeast fecal count, in vivo airway hyperresponsiveness, and airway and lung inflammation were assessed. RESULTS: In UFMG A-905 bread, there was an increase in yeast number and a decrease in total and lactic acid bacteria. Animals that received UFMG A-905 fermented bread with microcapsules had a significant increase in yeast recovery from feces. UFMG A-905-fermented breads partially reduced airway inflammation, decreasing eosinophils and IL5 and IL13 concentrations. When adding microcapsules, the bread also diminished airway hyperresponsiveness and increased IL17A concentrations. CONCLUSIONS: UFMG A-905 was able to generate long-fermentation breads. Microcapsules were a safe and viable way to inoculate the live yeast into food. The administration of breads fermented with UFMG A-905 prevented asthma-like characteristics, being more pronounced when the breads contained microcapsules with live yeast.