Williams Sonoma No Knead Bread Mix, Salt & Pepper

Summary

FLAVOR PROFILE

• Sea salt, coarse pepper

WHY WE LOVE IT

• Our no-knead mix makes it easy to bake delicious salt and pepper bread without all the work. It contains all the dry ingredients you need, including yeast. Prep is simple – just add water, proof and bake. The aromatic loaf turns out with a crispy, golden crust and a tender, chewy interior. Enhanced with savory sea salt and coarsely cracked pepper, the bread pairs perfectly with soup and salad.
• A Williams Sonoma exclusive.

NET WEIGHT

• 1 lb. 2.2 oz./515g (makes 1 lb. 8 oz./750g loaf).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Imported packaging.

Use & Care

RECEIVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 18 months.

PREPARATION INSTRUCTIONS

Ingredients

• 1 package bread mix (included) 
• 1 package yeast (included)
• 1 1/2 cups + 2 Tbs. (405ml) water, warm room temperature (approx. 70°F/21°C)
• Flour, for dusting
• Cornmeal, for dusting 

Directions

• In large mixing bowl, stir together bread mix and 1/4 tsp. of yeast (you may not need all the yeast). Add water and mix until thoroughly combined and no dry mix remains. Cover bowl with plastic wrap and let dough rest at warm room temperature (approx. 70°F/21°C) until surface is dotted with bubbles, approx. 12–16 hours.
• Turn dough out onto lightly floured work surface. Sprinkle dough with a little flour. Gently pull side closest to you outward and fold it into center of dough. Gently pull left and right sides outward and fold them over center of dough. Finally, gently pull top side and fold it over previous folds. Gently pinch folds together. Turn dough over, so seam side is down and lightly dust top with flour. Cover loosely with plastic wrap and let dough rest for 15 minutes.
• Using lightly floured bench scraper or your hands, form dough into taught round. Generously coat a cotton towel (preferably a flour sack towel, not terry cloth) with cornmeal. Place dough seam side down on towel and lightly dust top with more flour or cornmeal. Cover with another cotton towel. Set aside at room temperature until dough more than doubles in size and does not readily spring back when poked with a finger, approx. 2 hours.
• At least 30 minutes before dough is ready, position rack in center of oven. Put 4–6-qt. (4–6L) Dutch oven or 1.75–3.2-qt (1.75–3.2L) bread oven in oven. Preheat to 450°F (230°C).
• Carefully remove bakeware from oven. Slide bench scraper under dough and using your opposite hand to cradle it, gently place it in bread oven, seam side down. Shake bakeware once or twice. If dough is unevenly distributed, it will straighten out as it bakes. Using bread lame or very sharp paring knife, score top of batter a few times, either in 3 parallel slits or "X" in top of dough.
• Cover bread oven with lid and bake for 30 minutes. Uncover and continue baking until crust is golden brown, approx. 15–20 minutes more.
• Transfer bakeware to wire rack and let bread cool for 10 minutes. Using oven mitts, turn bakeware on its side and gently turn bread out onto rack. It should release easily. Allow bread to cool for 15–30 minutes more before serving.

Ingredients

• Packet One: Unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sea salt, coarse pepper.
• Packet Two: Yeast.
• Contains wheat/gluten.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, peanuts, wheat/gluten, soy, sesame, tree nuts (walnuts, pecans, almonds, coconut), mustard.