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 2/3 cups (410ml) water, warm room-temperature (approx. 70°F/21°C)
All-purpose flour for dusting
Cornmeal for dusting

Directions

In large mixing bowl, stir together bread mix and 1/4 tsp. of yeast (you may not use entire package). 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 of dough is dotted with bubbles, approx. 12–16 hours.
Turn out dough onto lightly floured work surface. Sprinkle with a little flour. Using flour-dusted hands, gently pull side closest to you outward and fold it into center of dough. Gently pull right and left sides outward and fold them over center of dough. Gently pull top side and fold it over previous folds. Gently pinch folds together. Turn dough over so seam side is down. Lightly dust top with flour. Cover loosely with plastic wrap and let dough rest for 15 minutes.
Using lightly floured bench scraper or floured hands, form dough into taut round. Generously coat cotton towel – preferably flour sack towel (not terry cloth) – with cornmeal. Place dough seam side down on towel. 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, approx. 2 hours.
At least 30 minutes before dough is ready, move oven rack to center position. Put 4–6-qt. (4–6L) Dutch oven or 1.75–3.2-qt. (1.75–3.2L) bread oven in oven and preheat to 450°F (230°C).
Carefully remove bread oven from oven. Slide bench scraper under bread and using opposite hand to cradle dough, gently drop dough in bread oven with seam side down. Shake bread oven 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 bread a few times, either in 3 parallel slits or with "X" in top of dough.
Cover pot with lid and bake for 30 minutes. Uncover and continue baking until crust is rich, golden brown, approx. 15–20 minutes more.
Transfer bread oven to wire rack and let bread cool for 10 minutes. Using oven mitts, turn bread oven on its side and gently turn out bread. It should release easily. Let bread cool for 15–30 minutes more before serving.
Serve warm with butter.

Williams Sonoma No Knead Bread Mix, Cinnamon Raisin