Williams Sonoma Artisan French & Parmesan Garlic Bread Mixes with Goldtouch® Pro Loaf Pan

Summary

Bake crusty, delicious bread at home and enjoy a warm slice straight from the oven. A great gift for your favorite baker, this bundle provides the recipe for success. It includes two of our premium bread mixes – French and Parmesan Garlic. The set also contains our commercial-quality loaf pan, which features a Goldtouch® ceramic nonstick coating for quick release and easy cleanup.

• Williams Sonoma Artisan French Bread Mix: Contains all the dry ingredients you need to make French bread with a perfectly crispy crust and chewy interior. (14 oz.; makes two 16" loaves)
• Williams Sonoma Artisan Parmesan Garlic Bread Mix: Turns out Italian-style bread with classic flavors of garlic and aged Parmesan cheese. Just add water, olive oil and an egg. (14 oz.; makes 1-lb. loaf)
• Williams Sonoma Goldtouch® Nonstick 1-lb. Loaf Pan: Commercial-grade aluminized steel distributes heat quickly and evenly for consistent results. Advanced Goldtouch ceramic nonstick coating releases loaves smoothly and makes cleanup easy.

Set includes:

• Williams Sonoma Artisan French Bread Mix
• Williams Sonoma Artisan Parmesan Garlic Bread Mix
• Williams Sonoma Goldtouch® Nonstick 1-lb. Loaf Pan

Dimensions & More Info

Williams Sonoma Goldtouch® 1-Lb. Loaf Pan

• Goldtouch ceramic coating reinforces pan – making it more resistant to abrasion than normal nonstick surfaces.
• Coated wire reinforcement along rim maximizes durability and resistance to rust and warping.
• Folded construction enhances strength.
• 8 1/2" x 4 1/2" x 2 3/4" high.

Use & Care

Williams Sonoma Goldtouch® 1-Lb. Loaf Pan

Use

• Oven safe to 450°F.
• Before first use, hand-wash pan in warm water with mild dishwashing soap.
• Due to this bakeware's heat efficiency, we suggest monitoring oven temperature and baking time for the first few uses, then making adjustments to recipes as necessary.
• Use only wood, silicone and plastic utensils to avoid scratching surface.
• Do not cut baked goods while they are in pan.

Care

• Dishwasher safe; however, we recommend hand-washing pan to maintain its longevity over time.
• Clean with hot water, soap and soft sponge. 
• Avoid using abrasive cleaning products and scouring pads.

Recipe

Williams Sonoma Artisan French Bread Mix

• 1 package French bread mix (included)
• 1 package yeast (included)
• 1 cup (250ml) warm water (110°F/43°C)
• 2 Tbs. olive oil, plus more for greasing
• All-purpose flour for dusting
• In bowl of stand mixer fitted with dough hook, combine bread mix and yeast. Mix on low speed until combined. With mixer running on low speed, slowly add warm water and olive oil and mix until combined, stopping mixer to scrape down sides of bowl as needed. Increase mixer speed to medium and beat until dough becomes smooth and elastic, approx. 7 minutes.
• Turn dough out onto lightly floured surface and knead for 1 minute. Shape dough into ball and place in large, well-oiled bowl, turning dough to coat evenly with oil. Cover bowl with plastic wrap and let dough rise in warm place until doubled in size, approx. 1 hour.

If using a loaf pan:

• Grease 8" x 4" (20 cm x 10 cm) loaf pan. Gently punch down dough and turn it out onto lightly floured surface. Using your fingertips, press dough into an oval, approx. 12" x 7" (18 cm x 30 cm). Starting with one of the short sides, roll dough into tight log and pinch ends together to seal. Place dough in prepared loaf pan, cover with kitchen towel and let rise in warm place until doubled in size, approx. 1 hour.
• Position rack in lower third of oven and preheat to 425°F (220°C).
• Using sharp knife, cut diagonal slashes approx. 1/2" (12 mm) deep and 2" (5 cm) apart across top of dough. Bake for 20 minutes, then reduce oven temperature to 350°F (180°C) and continue baking until crust is golden and loaf sounds hollow when tapped, approx. 15 minutes more. Transfer pan to wire rack and let cool for 20 minutes, then turn loaf out onto rack.

If making freeform loaf:

• Line baking sheet with parchment paper. Gently punch down dough and turn it out onto lightly floured surface. Using your fingertips, press dough into an oval, approx. 15" x 7" (38 cm x 18 cm). Starting with one of the long sides, roll dough into log. Pinch ends of dough together to seal, then carefully transfer to prepared baking sheet with seam facing down. Tuck ends of dough under slightly. Cover with kitchen towel and let rise in warm place until doubled in size, approx. 1 hour.
• Position rack in lower third of oven and preheat to 425°F (220°C).
• Using sharp knife, cut diagonal slashes approx. 1/2" (12 mm) deep and 2" (5 cm) apart across top of dough. Bake for 20 minutes, then reduce oven temperature to 350°F (180°C) and continue baking until crust is golden and loaf sounds hollow when tapped, approx. 15 minutes more. Transfer baking sheet to wire rack and let cool for 20 minutes, then transfer loaf to rack.

If using bread maker:

• In bread pan of electric bread maker, combine bread mix, yeast, warm water and olive oil. Follow manufacturer's instructions for making 1-lb. (500g) French loaf.