Giant éclair

1. Mix the beer with the flour mix from the bread-making kit in a large bowl and knead. Allow to rise for 45 minutes. Preheat the oven to 180°C.
2. Bake in the stoneware bowls provided with the bread-making kit for 60–90 minutes, or until golden and cooked through. Allow to rest.
3. Slice and serve the bread in the stoneware bowls with the pâté.
1. Mix the beer with the flour mix from the bread-making kit in a large bowl and knead. Allow to rise for 45 minutes. Preheat the oven to 180°C.
2. Bake in the stoneware bowls provided with the bread-making kit for 60–90 minutes, or until golden and cooked through. Allow to rest.
3. Slice and serve the bread in the stoneware bowls with the pâté.
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