A L'Olivier Extra-Virgin Olive Oil

Receiving Instructions

Oil ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature, away from direct sunlight, for up to 18 months.

Moutarde de Bourgogne Dijon Mustard

Receiving Instructions

Mustard ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.

Herbes de Provence in Ceramic Crock

Receiving Instructions

Seasoning ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 24 months.

Fleur de Sel French Sea Salt

Receiving Instructions

Salt ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 24 months.

Williams Sonoma Artisan French Bread Mix

Receiving Instructions

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

Preparation Instructions

Ingredients

Bread mix (included)
Yeast (included)
1 cup water, heated to 100°F
2 Tbs. olive oil
Flour for rolling out

Directions

Stand Mixer/Oven: Empty Packet 1 (bread mix) in bowl of stand mixer fitted with dough hook. Add Packet 2 (yeast) and mix on low speed until combined.
Slowly add warm water and olive oil until all ingredients are moistened, scraping down sides as necessary. Turn speed up to 3 or 4 and continue beating/kneading until dough becomes smooth and elastic, approx. 5–10 minutes.
Remove dough from bowl and place on lightly floured surface. Knead dough for approx. 1 minute, then form into a ball.
Place dough in well-oiled bowl, turning it so it becomes lightly covered with oil. Cover with plastic wrap and tea towel and place in warm, draft-free area until doubled in volume, approx. 30–60 minutes.
Gently punch dough down and place on lightly floured surface. Roll dough into oval shape approx. 16"–17" long. Starting from long side, roll into cylinder shape. Pinch seam together. Turn over so seam is on bottom, pinch ends together and turn under slightly.
Place formed loaf onto parchment-lined sheet pan or silicone baking mat. Cover with towel and allow to rise in warm place until almost doubled in volume.
Preheat oven to 425°F. Using sharp knife, cut diagonal slashes approx. 2" apart and 1/2" deep across top of loaf.
Bake for 20 minutes. Reduce heat to 350°F and bake for 10–12 minutes more until golden brown.
Allow bread to cool on rack.
Bread Machine: Empty Packet 1 (bread mix) in bread machine pan. Follow manufacturer's instructions. Add Packet 2 (yeast). Add warm water and olive oil. Start dough cycle. When dough cycle is complete, turn dough out onto lightly floured surface. Follow instructions above.

Williams Sonoma Classic Logo Towels

Care

Machine-wash warm.
Use non-chlorine bleach as needed.
Tumble-dry.
Warm iron as needed.

French Pantry Gift Crate