Instruction Manual

Speciality Sweet

(Program 8)

1 Pour the water and yoghurt into the bread pan. Sprinkle over the flour, ensuring it

covers the liquids.

2 Add the flour, ground almonds, salt, sugar and yeast.

3 Add the pecan nuts and cranberries when the machine makes an audible sound

during the kneading cycle.

4 Follow the instructions at the top of page 33.

Cranberry, Almond and Pecan Bread

Ingredients Large

water 170 ml (6 fl oz)

natural plain yoghurt 140 ml (5 fl oz)

unbleached white bread flour 425 g (15 oz)

ground almonds 50 g (2 oz)

salt 3.5 ml (

⁄4 tsp)

caster sugar 40 g (1

⁄2 oz)

easy blend dried yeast 7.5 ml (1

⁄2 tsp)

pecan nuts, coarsely chopped 40 g (1

⁄2 oz)

dried cranberries chopped 25 g (1 oz)