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.

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.

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.

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.

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.

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.

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