Large-amplitude oscillatory shearing flow data are reported for a wheat-flour dough, which is highly shear-thinning in its dynamic data. The large-amplitude data are analysed using a recently proposed constitutive equation for bread dough, in which dough is considered as a solid-like material. It is found that the model predictions agree well with experimental data, giving a certain degree of confidence in the constitutive equation. Furthermore, the markedly non-linear response of the material, even at as low an amplitude as 0.05, is mainly due to the strain softening behaviour of the material; and this non-linearity cannot be predicted by a model with shear rate dependent parameters alone.