Breadmaster Big Loaf Manual

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Breville Holdings Pty. Limited 2004 Due to continual improvements in design or otherwise, the product you PRINTED ON purchase may differ slightly from the one illustrated in this booklet. We have designed the Bread Master Big Loaf with you, our valued customer, in mind. The Bread Master Big Loaf will bake an extra large 1.25kg loaf, a large1kg loaf and a medium 750g loaf. These lights indicate the cycle progress for the setting selected. PREHEAT Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker is pre-warming ingredients before commencing kneading. Jam’ section of this booklet. The ADD-IN INGREDIENTS BEEPER operates SETTING 9. It is important that the kneading blades are All recipes use local ingredients and Australian properly mounted on each shaft in the base of. If the yeast contacts the water before kneading, the may sometimes come out of the vents on the bread may not rise well. This foldable lightweight cutting guide is the ideal accessory for any breadmaker. Therefore care For greater accuracy and consistant results it is should be taken when weighing and recommend that a set of metric weighing scales measuring ingredients to obtain accuracy. Although breads baked with bread making. It provides food for the yeast and this type of flour will be higher in fibre, the loaf will structures the loaf. If added before this stage, excessive kneading will cause the ingredients to break down, rather than hold their shape. Q: Why can’t the Preset Timer be set past 15 Is this normal.If the error messages E:02-E:05, E:08 appear in the display window contact your nearest autorised Breville Service Centre. Control Panel Messages. To clean the bread pan: Fill half way with warm, soapy water (use a non-abrasive detergent), let sit for 10-20 minutes. This section includes a variety of those favourites made from all natural ingredients and after tasting all of these recipes, you just might discover a new found favourite.
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This occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer. The Whole Wheat setting has been designed with this in mind, providing longer rising times to produce a loaf of bread lighter in texture and higher in volume. Shape the dough following the recipe instructions. CHART SHOWING SEQUENCE FOR DOUGH DOUGH Total Cycle Time: 1.10hrs knead knead rise. Water 310ml 2. Roll dough out to a 40cm x 38cm square. Melt 3 tablespoons of butter.Do not reduce sugar stated in recipes or use substitutes.Wash jars and lids well in hot, soapy finely chopped 300g water. GLAZES PROCEDURE Place glaze ingredients into a small mixing bowl and combine well.There will be a weight variance in each baked loaf in this section. Your Breville Bread Master Big Loaf has been developed to make Gluten Free Bread with ease. The following recipes have been developed without using any grains or ingredients that contain gluten. Eggs 3 x 60g Vinegar 1 teaspoon 2. PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. Kitchen Collection White Bread Mix INGREDIENTS 1.25kg 750g. Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and browner crisper crust. Defiance Grain Bread Mix INGREDIENTS 1.25kg 750g Water 410ml 330ml. PROCEDURE 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2. Page Count: 80 Limited 2004 Due to continual improvements in design or otherwise, the product you purchase may differ slightly fr om the one illustrated in this booklet. Bre ville Customer Care Centr e Australian Customers. Breville Customer Car e Centre Locked Bag 2000 Botany NSW 2019 Australia. Breville Customer Service Centr e Private Bag 94411 Greenmount Auckland, New Zealand.W e hav e designed the Bread Master Big Loaf with you, our valued customer, in mind. The Bread Master Big Loaf will bake an extr a lar g e 1.25k g loaf, a lar g e1k g loaf and a medium 750g loaf.
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The Bread Master Big Loaf also featur es a Jam setting allowing you to easily cr eate delicious fresh homemade jams, a taste sensa tion on y our fr eshly baked bread. F or people who lik e to hand shape bread, there is also a Dough setting. In addition the Br ead Master Big Loaf will bake superb Y east F ree or Gluten Free breads. F inally, if you enjoy w aking up to the aroma of freshly baked br ead every morning, the 15 hour delay timer on the Bread Master Big Loaf makes it easy to do so. F or our New Zealand customer s we hav e included information rela ting to v ariances in measurements and av ailability of ingredients.Con gratulations 1 Con g ra tula tions W eight sizes will vary according to the ingredients used. Do not place machine near the edge of bench top or table during operation. Vibration during the kneading cycles may cause the machine to move slightly. ? Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven. Position the unit a minimum distance of 10cm away from walls. This will help prevent the possibility of wall discolouration due to radiated heat. ? Always operate your bread maker on a stable and heat-resistant surface. Do not use on a cloth covered surface or near other flammable materials. ? Do not touch hot surfaces. Allow the bread maker to cool down before cleaning any parts. ? Use oven mitts when removing the hot br ead pan and the bread fr om the pan. ? Do not pour any ingredients dir ectly into the baking chamber. Place ingredients into the bread pan only. ? Do not place anything on top of the lid. Do not cover the air vents on the lid whilst the bread machine is in use. ? Do not place hands inside the bread maker while in operation. Avoid contact with moving parts. ? Do not leave the lid standing open for extended periods of time. ? Always make sure the kneading blades ar e re moved from the base of the baked bread loaf prior to slicing. ?
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Keep the inside and outside of the bread machine clean. Follow the cleaning instructions provided in this booklet. ? Do not immerse the bread pan in water. This may interfere with the fr ee movement of the drive shaft. W ash only the interior of the bread pan. Important safeguards for all electrical appliances. To protect against electric shock, do not immerse cord, plug or appliance in water. ? Do not let the cord hand over the edge of a table or counter, touch hot surfaces or become knotted. ? Close supervision is necessary when this appliance is being used by or near children. The appliance is not intended for use by young children or infirm persons without supervision. ? Unplug the appliance from the power outlet when not in use and before cleaning. Do not use outdoors, for commercial use or for any purpose other than its intended use. Safeguards 3 Bef or e usin g y our Br ead Master Big Loaf It features: Illuminated display window which indicates both the setting number selected and the completion time for the setting selected. Illuminated indicator lights to show the bread loaf size and crust colour selected and the cycle progr ess of the setting selected. Illuminated progr ess cycle indicators show what cycle the breadmaker is in when operating. DISPLA Y The illuminated display window displays the setting number selected (Program number 1 to WINDOW 12 will appear in the window). Refer to page 23. SELECT Press the SELECT button to select the 12 automatic settings available. Each time the SELECT button is pr essed the setting is changed. The setting selected is shown on the Display Window as a number between 1 to 12. CRUST Press the CRUST button to select the 3 crust colour settings available for the br ead settings only, Light, Medium or Dark. A red light will align against the selected colour. LOAF Press the LOAF button to select the size loaf you r equire. A red light will align against the selected setting. This will r esult in the preset being cancelled.
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The machine will not continue operation.(When the bread is completed the Br ead Master automatically stops and sounds 3 double beeps.These lights indicate the cycle progr ess for the setting selected. Control P anel 6 PREHEA T Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker is pre-warming ingr edients before commencing kneading. Kneading blades will not operate during this period. KNEAD Indicates breadmaker is in the kneading cycle. RISE Indicates the breadmaker is in one of several rising stages. Low heat fr om the element is generated to aid the rising process. BAKE Indicates the breadmaker is in the bake cycle. High heat fr om the element is generated to bake the bread. W ARM Indicates the br eadmaking cycle has completed and the bread is being keep warm for up to 60 minutes. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until the r ed light aligns with this setting. The ADD-IN INGREDIENTS BEEPER operates during this cycle. This setting is used for an extra large size, rapid baked white loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or a 750g Medium size loaf, press LOAF button until r ed light aligns with this setting. This setting is used for is an extra large size wholemeal loaf with medium crust colour. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until r ed light aligns with this setting. This setting is used for breads made with large amounts of whole meal flour, rye or other grain flours. This setting is used for an extra large size, rapid baked wholemeal loaf with a medium crust colour. For a 1kg Large size loaf or 750g Medium sized loaf, press LOAF button until r ed light aligns with this setting. This setting is used for an extra large size sweet loaf with a medium crust colour.
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Br ead and Dough Settin g Selections The ADD-IN INGREDIENTS BEEPER operates during this cycle. This setting is used for an extra large size French loaf with a medium crust colour. The type of bread most suited to this setting is low in fat and sugar as the rising and baking times are longer. This setting is used for an extra large size Y east Free loaf with a medium crust colour. This setting is used to produce home made style jam, using seasonal fresh fruit. This setting takes 1 hour and 20 minutes to complete. In the event of a power interruption during the rising cycle, providing the br ead dough is allowed to rise to the top of the bread pan, this setting can be used to complete the baking. This setting is used to produce fr esh homemade pasta dough, the pasta ingredients ar e mixed and kneaded, then can be either hand shaped or processed thr ough a pasta extruder. This setting takes 13 minutes to complete. There is no rising time in this setting. This setting is used to produce fr esh homemade pizza dough that can be used to make pizza bases and focaccia. This setting takes 45 minutes to complete. This setting is used to produce br ead dough that can be used to create your own handshaped br eads or rolls. This cycle takes 1 hour, 10 minutes to complete. Remove the dough from the pan, hand shape, allow to rise then bake in the conventional oven. All recipes use local ingr edients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales. Before making your first loaf, r emove any promotional stickers fr om the Bread Master Big Loaf. Do not remove the Br ead Master Big Loaf logo label located on the front panel of your machine. 1. Open the lid and remo v e the br ead pan. Grasp the extended sides of bread pan and pull towards the fr ont of the oven to unlock the pan, then lift upwards to r emove. It is recommended to use a pair of oven mitts when removing the bread pan fr om the machine when the unit is hot.
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Always remove br ead pan from the Br ead Master Big Loaf before adding ingredients to ensure ingr edients are not spilt into the baking chamber or onto the element. Before using for the first time, we r ecommend that the inside of the bread pan and the kneading blades be washed with warm soapy water, rinsed and dried thoroughly. Do not immerse the bread pan in water. 2. Attach the twin kneading b lades to each driv e shaft in the bread pan. It is important that the kneading blades are properly mounted on each shaft in the base of the bread pan by aligning the flat edge on the inside of the kneading blade with the flat side of the shaft. If the blade is not seated correctly, ingredients may not be mixed and kneaded properly. (Before inserting the kneading blades ensure that there ar e no crumbs attached to either shaft inside the bread pan or inside the hole of each kneading blade.) 3. Put the ingredients into the br ead pan in the following or der. Ensure the bread pan is removed from the machine before adding ingredients. 1st. Liquid ingredients i.e. water 2nd. Fat i.e. oil 3rd. Dry ingredients i.e. salt, sugar, flour 4th. Y east It is most important that the ingredients ar e added in the correct or der listed in the recipe and that the ingredients ar e measured and weighed accurately or the dough may not mix correctly or rise sufficiently. Be ginner’ s Guide to Bakin g Y our F ir st Loaf If using a pre-packaged br ead mix, refer to recipes in the pr epackaged bread mix sections of this booklet. ? NOTE! W ipe down the outside of the bread pan to re move any spillage. Ensure br ead pan is inserted completely as follows: Lower the bread pan into the machine. Push down on the bread pan firmly until it clicks firmly into position on both sides. 5. Close the lid. Do not open the lid during operation except to check the consistency of the dough during the kneading cycle or to glaze and add seeds to the top of the loaf at 5 minutes before the end of the baking cycle. 6.
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Plug in the bread mak er. Switch on at the power outlet. The LOAF size is automatically set at 1.25kg and CRUST colour set at Medium. For another loaf size and crust colour, press the LOAF and CRUST buttons until the red light aligns with the desired setting. 8. Start the bread mak er. The machine will begin kneading the dough and the total time remaining until the br ead is completed will appear in the display window. The window may steam up. The br ead is now ready to remove. 9. R emov e the bread pan. Remove the bread pan with oven mitts as it is very hot. Pull the pan forward to unlock and lift pan upwards. Using oven mitts, gently shake the bread out of the pan on to a wire rack to cool. W e re commend allowing the bread sufficient cooling time before slicing. This should ensur e straight, even slices. It is normal for the kneading blades to sometimes re main in the bread, due to the crispness of the crust. If this occurs, remove each blade with a plastic or wooden utensil (a wooden chopstick is ideal). Handle with care as the kneading blades could still be very hot. During this time the machine will be warming the ingredients but the kneading blades will not operate. ? NOTE! Remove the bread fr om the bread pan as soon as possible. The crust can become moist and sticky if left in the bread pan too long. ? NOTE! Hold the plug when pulling the power supply cord out of the wall socket. Never pull on the power supply cord. Allow at least 1 hour for the Bread Master Big Loaf to cool down before using again. Leave the lid up to help the machine cool down quicker. If the Bread Master Big Loaf is too hot it will display an error code and will not operate until it cools down to the correct operating temperatur e for kneading. When not in use store the br ead machine in a cool, dry place. 12. Cut the bread. Always make sure the kneading blades ar e re moved from the bottom of the baked bread loaf prior to slicing.
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After the bread has cooled, cut the br ead using a bread knife or electric knife or other serrated knife on a breadboar d. A standard knife is likely to tear the bread. This foldable lightweight cutting guide is the ideal accessory for any breadmaker. The guide slots ensure straight, even slices every time when using a bread knife or electric knife. 13. Store the bread. Store the br ead in freezer bags or a sealable bread box. To store for mor e than a few days put the bread in the freezer. Bread may be fr ozen for up to 1 month. Place into freezer bags, r emove any air, secure with ties and label.The addition of ingredients at this time assists with keeping whole shapes, rather than mashed through the br ead dough. While the machine is still kneading add the ingredients gradually in batches, allowing the ingredients to slowly combine with the dough. T ake care not to dr op ingredients over the side of the bread pan into the baking chamber, as these may burn and smoke during the baking cycle. Beginner's Guide 11 The Preset Timer allows you to set the timer up to 15 hours in advance before you r equire your baked loaf. Recipes using perishable ingredients should not be made using the Preset Timer. Continue to press the TIMER button to increase the amount of time between now and when you want the bread to be ready. Each time you press the TIMER button the time displayed advances 10 minutes. Hold down the TIMER button for a speedier adjustment. Should you skip past the requir ed time, press the TIMER button until the time r equir ed comes around again. It will start to knead the dough 3 hours and 20 minutes before the desir ed completion time. The timer can be set to bake bread up to 15 hours in advance. How to use the pr eset timer Example The present time is 9:00pm and you want to wake up to the aroma of fr esh homemade bread at 6:30am tomorrow morning. The Preset Timer can not be used for all r ecipes. It is advisable to weigh and measure ingr edients accurately. ?
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NOTE! Pr eset T imer 12 The BAKE ONL Y setting of the Bread Master Big Loaf gives more versatility to your br ead making. The BAKE ONL Y setting is useful when wishing to. Crispen loaves already baked and cooled. Re-warm loaves already baked and cooled. Delay-bake a finished dough. How to Incr ease the Bakin g T ime Bak e Only How to Incr ease the F inal Risin g T ime The Bread Master Big Loaf allows you to incr ease the baking time twice before the end of the baking cycle. When using one of the bread settings or Bake Only setting, the Bread Master Big Loaf will beep at 4 second intervals, for 1 minute, at 5 minutes prior to the completion of the baking cycle. Should you choose not to increase the baking time, the Bread Master Big Loaf will continue with the time remaining in the selected setting. The flavours and textures available in br ead today are many and varied. With this in mind, the Bread Master Big Loaf provides the facility for those who enjoy their bread lighter in textur e and higher in volume. When using one of the bread settings the Br ead Master Big Loaf will beep at 4 second intervals for 1 minute, at 5 minutes proir to the completion of the final rising cycle. To incr ease the rising time by 10 minutes; Press the LOAF button once and the Display W indow will show an increase of 10 minutes in the remaining time. The Br ead Master Big Loaf will repeat the pr ocess when the extra 10 minutes has elapsed, allowing a further 10 minutes to the rising cycle (20 minutes in total to the final rising time). Should you choose not to increase the time in the final rise, the Bread Master Big Loaf will continue with the time remaining in the selected program.Therefore car e should be taken when weighing and measuring ingredients to obtain accuracy. Recipes in this instruction booklet have been developed using Australian Metric Weights and Measurements.

Australian Metric Measurements 1 teaspoon 5ml 1 tablespoon 20ml 1 cup 250ml METRIC WEIGHING SCALES For greater accuracy and consistant r esults it is r ecommend that a set of metric weighing scales should be used as they provide gr eater accuracy than measuring cups. Ta re (zero) the scales with the container in position then spoon or pour ingredients in until desired weight is achieved. METRIC MEASURING CUPS AND SPOONS If using the graduated METRIC measuring cups, it is important to spoon or scoop the dry ingredients loosely into the r equired cup. Do not tap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise directed. Level the top of cup with a knife. When using graduated metric measuring spoons, level top of spoon with a straight edged knife or spatula.Place jug on a flat surface, check for accuracy at eye level.It is important to note that New Zealand ingredients, especially flour and yeast, dif fer from the Australian equivalents. In the Vital Ingredients section (pages 15 and 16) suitable New Zealand products have been listed. We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section. For further New Zealand bread making assistance telephone 0800 273845 It pr ovides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands, which interlock to trap the gases produced by yeast. This pr ocess increases as the dough undergoes kneading and this provides the dough with the structur e re quired to produce the weight and shape of the bread. White Wheat Flour The flour used in the Bread Master Big Loaf should be bread flour. Baker’ s flour or plain flour may be used. There is no need to sift the flour. Plain flour is most readily available, however best r esults ar e obtained with flour with at least 11- 12 protein content.

For this r eason, the recipes in this book requiring Br ead Flour, have been made with flours with a 12 protein content. This is normally indicated on the packaging. Wholemeal Flour Contains all the bran, germ and flour of the wholewheat grain. Although breads baked with this type of flour will be higher in fibre, the loaf will be lower in height and heavier in texture. A lighter textured br ead can be achieved by replacing 1 cup of wholemeal flour with white bread flour. Rye flour A popular flour used for bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make br ead successfully in the Bread Master Big Loaf. Rye flour is traditionally used to make Pumpernickel and Black Breads. Gluten Flour Gluten flour is a concentrated mixture of gluten- forming protein and wheat flour. Adding gluten flour can improve the structur e and volume of bread when using low pr otein, stoneground, wholemeal or plain flour. BREAD MIXES These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as br ead improvers. Usually only the addition of water and yeast is requir ed. Recipes for these bread mix brands ar e listed in the Easy Bake recipe section of this book. For information on other brands of bread mix contact the manufacturer listed on the package. BREAD IMPRO VER Several brands of bread impr overs are available nationally in supermarkets and health food stores. The ingredients in a br ead improver ar e usually a food acid such as ascorbic acid (Vitamin C) plus other enzymes (amylases) extracted from wheat flours.A simple bread impr over is a crushed unflavoured 250mg Vitamin C tablet added to the dry ingredients. Sug ar Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid.

We have successfully tested SPLENDA as a sugar substitute. Po w dered milk Milk and milk products enhance the flavour and increase the nutritional value. Powder ed milk is convenient and easy to use (store in an airtight container in the refrigerator). Fr esh milk should not be substituted for powdered milk unless stated in the recipe. Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Salt Salt is an important ingredient in br ead making. However, salt inhibits the rising of the bread, so be careful when measuring, it should be accurate. Fat Fat adds flavour and retains the moistur e. Butter, margarine or vegetable oil, such as safflower, sunflower, canola, etc can be used. Y east W ithout yeast the bread will not rise. Y east needs liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appr opriate. Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be pur chased separately. Some bulk and imported yeast is more active, therefor e it is recommended to use less of these yeasts. Y east may also be more active in hot weather. For information on other brands of yeast re lating to quantities contact the manufacturer listed on the package. Ra pid Rise Y easts These products ar e a mixture of yeast and br ead improver. Brands will vary in strength. If wishing to substitute for yeast in a recipe, omit the bread impr over. Rapid Rise yeasts should not be used with Bread Mix as bread impr over is already included. Wa ter T ap water is used in all recipes. If using water in cold climates or from the r efrigerator, allow water to come to room temperatur e. Extremes of hot or cold water will prevent the yeast activating.

Eg gs Eggs are used in some br ead recipes and pr ovide liquid, help with the raising and increase the nutritional value of the bread. They give flavour and tenderness and are usually used in the sweeter type of breads. Adding a bread impr over will help strengthen the framework of the br ead r esulting in a loaf that is lighter in textur e, higher in volume, more stable and with enhanced keeping qualities. ? NOTE! NEW ZEALAND ONL Y Sugar can be reduced for mor e improved r esults. NEW ZEALAND ONL Y Salt can be reduced for mor e improved r esults. NEW ZEALAND ONL Y Edmonds Surebake Y east is the most r eadily available yeast pr oduct in New Zealand.If added before this stage, excessive kneading will cause the ingredients to br eak down, rather than hold their shape. This applies to the Basic White and Sweet Bread settings only. This product is available in 50g packets nationally from supermarkets and some har dware stores. For more information about Br ead Mixes please contact the relevant number listed below, or refer to contact details on the packaging of the bread mix. Defiance 1800 628 883 Kitchen Collection 1800 649 494 Lowan Wholefoods 1800 355 718 Elfin (New Zealand only) 0800 110 800 For more information about Br ead Flour please contact the revelant number listed below, or re fer to contact details on the package.Do store opened ingr edients in airtight containers. ? Do use ingredients at r oom temperature. ? Don’t use flour that contains a pr otein level of less than 11 i.e. generic brands of plain flour. ? Don’t use tablewar e cups and spoons for measuring. ? Don’t use compr essed yeast. ? Don’t use hot water or liquids. ? Don’t use metal objects to r emove the kneading blades from the br ead pan or cooked loaf of bread, as this may cause damage to the non-stick coating. ? Don’t operate the machine if any ingr edients have spilled over or around the element. Wipe away any spills first to prevent smoking occurring in the baking cycle.

Never use the delay timer setting in recipes that contain perishable items, such as eggs, cheese, milk, cream and meats. Never use self-raising flour to make yeasted bread unless r ecipes states otherwise. Never immerse your bread machine or br ead pan in water. Tip: If you live in a high altitude (above 900m) you will probably need to alter your br ead recipe, as the higher the altitude the lower the air pressur e, the faster the dough will rise. This can be determined after ten minutes of the kneading cycle. Simply open the lid of the Bread Master Big Loaf and if the dough is too sticky, add more flour, 1 tablespoon at a time until the dough reaches a firmer consistency. If the dough is too dry add more water, 1 teaspoon at a time until a softer, more pliable dough results. After being pr operly kneaded dough, with the correct amount of water, should appear smooth and silky. Tip: When handshaping dough for rolls, weigh each piece of dough for more evenly sized r esults.A: Y es - but not when using the preset timer. Bread made with fr esh milk will have a heavier texture than br ead made with milk powder. The milk has to be scalded and cooled before adding to the other dough ingredients. Substitute the water with fresh milk and omit the milk powder. Q: Can butter or margarine be used in place of oil. A: Y es, but the bread crumb may appear a more creamy, yellow colour. Q: Can other sweetening agents be used in place of sugar. Do not use artifical sweeteners. However the brand SPLENDA was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount. Q: Can salt be omitted. A: Salt plays a very important part in bread making. Omitting it will decrease water absorption in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast.