25+ Must-Try Williams Sonoma Bread Recipes for Home Bakers

There’s something incredibly satisfying about baking your own bread.

The aroma that fills your kitchen as a fresh loaf rises in the oven, the anticipation of slicing into it with that perfect crust, and the joy of sharing your homemade creation with loved ones—these experiences are what make bread baking so special.

And when it comes to top-quality recipes, Williams Sonoma is a name that consistently stands out.

Known for their gourmet ingredients and kitchen tools, Williams Sonoma offers a variety of bread recipes that are as delicious as they are versatile.

Whether you’re a seasoned baker or a beginner, you’ll find a recipe that suits your skill level and taste preferences.

From savory focaccia to sweet cinnamon-raisin loaves, these recipes offer something for every occasion, and they allow you to experiment with flavors and techniques that will make your bread-baking experience truly exceptional.

In this blog post, we’ve curated a list of over 25 Williams Sonoma bread recipes that will help you take your baking to the next level.

Whether you’re looking for hearty artisan loaves, simple quick breads, or unique twists on traditional recipes, you’ll find it all here.

25+ Must-Try Williams Sonoma Bread Recipes for Home Bakers

Williams Sonoma’s bread recipes are more than just instructions—they are an invitation to create something special in your own kitchen.

Each recipe offers an opportunity to experiment with different flavors, textures, and techniques, allowing you to craft loaves that will impress your family and friends.

Whether you’re baking a rustic sourdough, a fragrant herb-infused focaccia, or a sweet and spiced cinnamon raisin bread, Williams Sonoma has a recipe that can help you turn your kitchen into a bakery.

So, gather your ingredients, grab your favorite mixing bowl, and get ready to elevate your bread-baking skills. These 25+ recipes are sure to inspire you to bake more and enjoy the wonderful world of bread-making!

Williams Sonoma Classic French Baguette Recipe

This timeless French baguette recipe from Williams Sonoma yields a crisp, golden crust with a light, airy interior. It’s a versatile bread perfect for pairing with soups, spreads, or even for making sandwiches. The long fermentation period allows for depth in flavor and a chewy, soft crumb, making it a go-to for any bread lover looking to master the art of French bread.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 1/2 tsp active dry yeast
• 1 1/4 cups warm water (about 110°F)
• 1 tsp sugar

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until frothy.
2. Mix the Dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If it’s too sticky, add a bit more flour as needed.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1 to 1 1/2 hours, or until doubled in size.
5. Shape the Baguettes: Punch down the dough, divide it into two equal portions, and roll each portion into a long, thin baguette shape, about 14 inches long. Place the shaped dough onto a baking sheet lined with parchment paper.
6. Second Rise: Cover the baguettes loosely with a cloth and let them rise for another 45 minutes.
7. Preheat the Oven: Preheat your oven to 450°F. Place a shallow pan of water on the bottom rack to create steam (this will give the bread its crispy crust).
8. Bake the Baguettes: Use a sharp knife to make 3-4 diagonal slashes on top of the dough. Bake for 20-25 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.
9. Cool: Let the baguettes cool on a wire rack before slicing and serving.

This Williams Sonoma classic French baguette is the epitome of simple yet sophisticated baking. The crust is perfectly crispy, while the interior remains soft and airy, making it a fantastic addition to any meal. Whether enjoyed fresh from the oven or as part of a gourmet sandwich, this baguette will surely impress.

Williams Sonoma Focaccia Bread with Fresh Rosemary

Focaccia is an Italian flatbread known for its rich olive oil flavor and soft, airy texture. This recipe, enhanced with fresh rosemary and a sprinkle of sea salt, creates a savory bread that is perfect as an appetizer, side dish, or even a base for sandwiches. Williams Sonoma’s approach ensures a moist and flavorful result, with minimal effort required.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 packet active dry yeast
• 1 cup warm water (110°F)
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp sea salt

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir and let sit for about 5 minutes until frothy.
2. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until the dough begins to form.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise for 1-1.5 hours, until doubled in size.
5. Shape and Prepare for Baking: Once the dough has risen, punch it down and place it onto a greased baking sheet. Gently press it out into a rectangle or round shape with your hands. Drizzle with olive oil and press your fingers into the dough to create dimples.
6. Add the Toppings: Sprinkle the rosemary and sea salt evenly over the top.
7. Second Rise: Cover with a cloth and let the dough rise for another 30-45 minutes.
8. Bake the Focaccia: Preheat the oven to 400°F and bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.
9. Cool: Let the focaccia cool for 5-10 minutes before slicing and serving.

The Williams Sonoma focaccia with rosemary is a simple yet incredibly flavorful bread. The crispy crust, combined with the soft, airy interior and fragrant rosemary, makes it an irresistible choice for any meal. Its versatility allows it to be served as a stand-alone snack or paired with soups and salads for a delightful Italian experience.

Williams Sonoma Olive Bread Recipe

Williams Sonoma’s olive bread recipe infuses the classic rustic loaf with a Mediterranean twist. Packed with briny olives, fresh herbs, and a touch of garlic, this bread makes for a fantastic accompaniment to any meal. The slightly tangy flavor and chewy texture will make it a favorite at your next dinner party or family gathering.

Ingredients:

• 4 cups bread flour
• 2 tsp salt
• 1 packet active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil, plus extra for greasing
• 1/2 cup pitted Kalamata olives, chopped
• 2 tbsp fresh thyme, chopped
• 1 clove garlic, minced

Instructions:

1. Activate the Yeast: Combine the warm water, yeast, and a pinch of sugar in a small bowl. Stir and let sit for 5-10 minutes until frothy.
2. Make the Dough: In a large bowl, mix the bread flour and salt. Add the yeast mixture and olive oil, stirring until a dough begins to form.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic. Incorporate the olives, thyme, and garlic during the last few minutes of kneading.
4. First Rise: Place the dough in an oiled bowl, cover it with a damp towel, and let rise for 1-1.5 hours, or until doubled in size.
5. Shape the Dough: Punch down the dough and turn it onto a floured surface. Shape it into a round or oval loaf and place it on a greased baking sheet.
6. Second Rise: Cover and let the dough rise for an additional 30-45 minutes.
7. Bake the Bread: Preheat the oven to 375°F. Bake the loaf for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool: Let the bread cool completely on a wire rack before slicing.

This olive bread recipe from Williams Sonoma brings Mediterranean flavors into your kitchen. The tangy, briny olives and aromatic herbs offer a delicious contrast to the bread’s chewy, slightly tangy crumb. Whether served on its own or as a sandwich base, this olive bread is a must-try for anyone who enjoys rustic, flavorful loaves.

Williams Sonoma Whole Wheat Sandwich Bread Recipe

Williams Sonoma’s whole wheat sandwich bread offers a wholesome, hearty option for daily sandwiches, toast, or as a side for soups and salads. Made with a combination of whole wheat and all-purpose flour, this bread is rich in fiber and flavor. Its soft crumb and slightly nutty taste make it a perfect balance of nutrition and comfort, while its easy-to-make method is suitable for both beginners and experienced bakers alike.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 tbsp sugar
• 2 tsp salt
• 2 tsp active dry yeast
• 1 1/4 cups warm water (110°F)
• 1 tbsp olive oil

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes, until the mixture is frothy.
2. Mix the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour, and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8 minutes, or until the dough is smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
5. Shape the Dough: Punch down the dough and transfer it to a lightly oiled 9×5-inch loaf pan. Press the dough into the pan and smooth the top.
6. Second Rise: Cover the pan with a cloth and let the dough rise for an additional 30-45 minutes.
7. Bake the Bread: Preheat the oven to 350°F and bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool: Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

This whole wheat sandwich bread recipe from Williams Sonoma creates a rich, flavorful loaf that’s perfect for daily use. Its tender crumb and slightly nutty flavor make it ideal for sandwiches, toasted with butter, or served alongside a hearty soup. This bread proves that healthy doesn’t have to be boring—it’s delicious and nutritious, making it an excellent choice for everyday baking.

Williams Sonoma Brioche Bread Recipe

Williams Sonoma’s brioche bread is a rich, buttery loaf that combines the best qualities of sweet and savory bread. With a tender, slightly sweet crumb and a golden, flaky crust, this bread is perfect for breakfast, French toast, or as an indulgent treat to serve with jam or butter. The process of making brioche may take time, but the result is undeniably worth the effort, offering a melt-in-your-mouth experience.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm milk (110°F)
• 4 large eggs
• 1 cup unsalted butter, softened
• 1 egg, for egg wash

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and eggs, mixing until a dough begins to form.
3. Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth. Gradually incorporate the softened butter, a few tablespoons at a time, kneading until fully absorbed.
4. First Rise: Place the dough in an oiled bowl, cover with a cloth, and let it rise for 1-1.5 hours, or until doubled in size.
5. Shape the Dough: Punch down the dough and transfer it to a greased 9×5-inch loaf pan. Cover it and let it rise for another hour, until the dough has risen to the top of the pan.
6. Bake the Brioche: Preheat the oven to 375°F. Brush the top of the dough with the beaten egg for a golden finish. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
7. Cool: Let the brioche cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

Williams Sonoma’s brioche bread is the ultimate in indulgence. The rich, buttery flavor and soft, pillowy texture make it a versatile bread that can be enjoyed on its own, transformed into decadent French toast, or used as the base for gourmet sandwiches. This bread is a true treat for those who appreciate luxurious, homemade baked goods.

Williams Sonoma Sourdough Bread Recipe

This classic sourdough bread recipe from Williams Sonoma yields a tangy, chewy loaf with a crispy crust that’s perfect for any occasion. The natural fermentation process gives it a distinct flavor, making it ideal for pairing with cheeses, spreads, or simply enjoyed on its own. The recipe includes a starter that requires a little patience but results in one of the most flavorful and satisfying breads you can bake.

Ingredients:

• 1 cup sourdough starter (fed and active)
• 1 1/2 cups water, lukewarm
• 4 cups bread flour
• 2 tsp salt

Instructions:

1. Prepare the Starter: If you haven’t already, prepare your sourdough starter according to instructions. Let it sit at room temperature for at least 12-16 hours before using.
2. Mix the Dough: In a large mixing bowl, combine the sourdough starter, water, and flour. Stir until the mixture forms a shaggy dough.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if necessary, until the dough becomes smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover with a cloth, and let it rise for 4-6 hours at room temperature or until doubled in size.
5. Shape the Dough: Punch down the dough and turn it out onto a floured surface. Shape it into a round or oval loaf and place it in a floured proofing basket or bowl.
6. Second Rise: Cover the dough and let it rise for another 2-3 hours, until it has nearly doubled in size.
7. Bake the Sourdough: Preheat the oven to 450°F. Place a baking stone or baking sheet in the oven while it preheats. Once hot, transfer the dough onto the stone or sheet and bake for 25-30 minutes, until golden brown and the bread sounds hollow when tapped.
8. Cool: Let the sourdough cool on a wire rack before slicing.

Williams Sonoma’s sourdough bread recipe brings a delightful, tangy flavor and rustic texture to your kitchen. With its chewy interior and perfectly crisp crust, it’s the ideal bread for making sandwiches or enjoying with a bowl of soup. While the process takes a bit of time, the end result is a loaf that’s truly worth the wait, packed with flavor and texture that store-bought versions can’t match.

Williams Sonoma Ciabatta Bread Recipe

Williams Sonoma’s ciabatta bread is a rustic, airy Italian loaf with a slightly crisp crust and an open, chewy crumb. Known for its light, airy texture, this bread is perfect for making sandwiches, dipping in olive oil, or enjoying with soups and salads. Though its preparation involves a bit of patience, the results are well worth it—a beautifully rustic loaf with an irresistible texture and flavor that will elevate any meal.

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tsp active dry yeast
• 1 1/2 cups warm water (110°F)
• 1 tbsp olive oil
• 1/4 cup cornmeal (for dusting)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Stir and let it sit for 5-10 minutes, until the mixture becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until the dough comes together.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, until doubled in size.
5. Shape the Dough: Gently punch down the dough and divide it into two pieces. Shape each piece into a rough rectangular loaf and transfer them to a baking sheet dusted with cornmeal.
6. Second Rise: Cover the loaves with a damp cloth and let them rise for 45 minutes.
7. Bake the Ciabatta: Preheat the oven to 475°F. Place a baking dish filled with water in the bottom of the oven to create steam. Bake the loaves for 20-25 minutes, until golden brown and hollow-sounding when tapped.
8. Cool: Allow the ciabatta to cool on a wire rack for 10 minutes before slicing.

This ciabatta bread from Williams Sonoma is a true treat for lovers of Italian baking. The light, airy texture combined with a slightly crisp crust makes it perfect for everything from sandwiches to dipping in olive oil. While the process may take some time, the result is a rustic loaf with a beautiful open crumb that is the hallmark of a classic ciabatta.

Williams Sonoma Focaccia Bread Recipe

Williams Sonoma’s focaccia bread is a soft, pillowy Italian flatbread with a flavorful, olive-oil-rich crust. Infused with herbs such as rosemary and topped with coarse salt, this bread makes a perfect appetizer, snack, or side dish. Its versatility in flavor combinations—whether you prefer classic rosemary or other herbs and toppings—makes it easy to adapt to your preferences. With a golden, crispy crust and soft, tender interior, this bread is the perfect addition to any meal.

Ingredients:

• 2 cups all-purpose flour
• 1 cup bread flour
• 1 tsp salt
• 2 tsp active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil, plus more for drizzling
• 1 tbsp fresh rosemary, chopped
• 1 tbsp coarse sea salt

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. Make the Dough: In a large mixing bowl, combine the all-purpose flour, bread flour, and salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix until the dough comes together.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover with a cloth, and let rise for 1-1.5 hours, until doubled in size.
5. Shape the Focaccia: Punch down the dough and transfer it to a lightly greased 9×13-inch baking dish. Gently press the dough into the pan to fit. Drizzle with a little olive oil, cover with a damp cloth, and let rise for another 30 minutes.
6. Prepare for Baking: Preheat the oven to 400°F. After the dough has risen, use your fingertips to make small indentations across the surface. Drizzle with more olive oil, sprinkle with chopped rosemary, and finish with a pinch of coarse sea salt.
7. Bake the Focaccia: Bake for 25-30 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped.
8. Cool: Let the focaccia cool for a few minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Williams Sonoma’s focaccia bread is an ideal bread for those who enjoy the comforting flavors of Italian baking. Its soft, fluffy interior combined with a crispy, herb-infused crust makes it a perfect side dish or snack. Whether served plain or topped with additional ingredients like olives or caramelized onions, this focaccia brings a little bit of Italy to your table with every bite.

Williams Sonoma Olive Bread Recipe

Williams Sonoma’s olive bread is a savory, Mediterranean-inspired loaf that’s loaded with briny olives and fresh herbs. This bread offers a wonderful balance of rich, savory flavors, making it perfect for pairing with cheeses, charcuterie, or as a side to pasta dishes. The olives provide a delightful burst of flavor in every bite, while the crusty, chewy texture of the bread makes it an irresistible choice for bread lovers.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 2 tsp active dry yeast
• 1 cup warm water (110°F)
• 1/4 cup olive oil
• 1 1/2 cups pitted green or black olives, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, yeast, and a pinch of sugar. Stir and let sit for 5-10 minutes until the yeast becomes frothy.
2. Mix the Dough: In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until the dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Incorporate the chopped olives and thyme during the last few minutes of kneading.
4. First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, until doubled in size.
5. Shape the Dough: Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet and let rise for 30-45 minutes.
6. Bake the Bread: Preheat the oven to 375°F. Bake the bread for 30-35 minutes, until golden brown and hollow-sounding when tapped.
7. Cool: Allow the bread to cool on a wire rack for at least 10 minutes before slicing.

Williams Sonoma’s olive bread is the perfect choice for those who love savory, flavorful bread. The combination of olives and fresh thyme gives this loaf a Mediterranean flair that pairs beautifully with everything from cheeses and meats to simple soups. The crunchy crust and chewy interior make it a standout at any meal, ensuring it’s always a crowd-pleaser.

Williams Sonoma Pumpkin Bread Recipe

Williams Sonoma’s pumpkin bread is a wonderfully moist, spiced loaf that’s perfect for the fall season, but delicious year-round. With the natural sweetness and richness of pumpkin, combined with warm spices like cinnamon and nutmeg, this bread is the ultimate comfort food. Whether you enjoy it plain, with butter, or topped with cream cheese, it’s a versatile treat that’s sure to satisfy any sweet tooth.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients: In a large bowl, whisk together the oil and sugar. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts.
5. Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Williams Sonoma pumpkin bread is a fall favorite, combining the rich flavor of pumpkin with warming spices for a perfect balance of sweetness and depth. Whether served for breakfast, as a snack, or as a dessert, this loaf will bring warmth and comfort to your kitchen. It’s an easy-to-make bread that can be enjoyed by all ages, and its delightful aroma as it bakes is sure to fill your home with the essence of autumn.

Williams Sonoma Brioche Bread Recipe

Williams Sonoma’s brioche bread is an indulgent, buttery loaf that’s perfect for everything from breakfast to dessert. Known for its soft, fluffy crumb and slightly sweet flavor, brioche is ideal for making decadent French toast or sandwiches, or simply served with a pat of butter. The richness of the dough, thanks to the eggs and butter, gives this bread a luxurious texture that sets it apart from any ordinary loaf.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1 cup whole milk, warmed
• 5 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for 5-10 minutes, until frothy.
2. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
3. Make the Dough: Pour the yeast mixture into the flour mixture and stir in the eggs one at a time. Mix until the dough comes together. Add the softened butter, a little at a time, and continue mixing until fully incorporated.
4. Knead the Dough: Turn the dough out onto a floured surface and knead for 10-12 minutes, until the dough becomes smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a cloth, and let rise for 1-2 hours, until doubled in size.
6. Shape the Dough: Punch down the dough and divide it into three equal portions. Roll each portion into a long rope and braid the ropes together. Place the braided dough into a greased loaf pan.
7. Second Rise: Cover the loaf with a cloth and let it rise for another 45 minutes.
8. Bake the Brioche: Preheat the oven to 375°F. Brush the top of the loaf with the beaten egg and bake for 30-35 minutes, or until the bread is golden brown.
9. Cool: Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Williams Sonoma’s brioche bread is a rich, buttery treat that will quickly become a household favorite. With its tender, fluffy crumb and slightly sweet flavor, this bread is perfect for making French toast, sandwiches, or enjoying simply with butter and jam. The process takes some time, but the result is a decadent, golden loaf that’s well worth the effort, and its versatility makes it a perfect addition to any meal.

Williams Sonoma Whole Wheat Bread Recipe

Williams Sonoma’s whole wheat bread is a hearty, wholesome loaf that combines the nutty flavors of whole wheat with a soft, slightly chewy texture. Packed with fiber and nutrients, this bread is a healthy option for anyone looking to incorporate more whole grains into their diet. Its rich, earthy flavor makes it perfect for sandwiches, toasts, or simply served with butter. This recipe provides a perfect balance of health and taste in every slice.

Ingredients:

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tsp salt
• 1 tbsp honey
• 1 tsp active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Let the mixture sit for 5-10 minutes, until frothy.
2. Mix Dry Ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour, and salt.
3. Make the Dough: Add the yeast mixture and olive oil to the dry ingredients, mixing until the dough forms.
4. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1-1.5 hours, until doubled in size.
6. Shape the Dough: Punch down the dough and shape it into a round or oval loaf. Place the dough on a parchment-lined baking sheet or into a greased loaf pan.
7. Second Rise: Let the dough rise for another 30-45 minutes.
8. Bake the Bread: Preheat the oven to 375°F. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool: Allow the bread to cool on a wire rack for at least 10 minutes before slicing.

Williams Sonoma’s whole wheat bread is a delicious and healthier alternative to traditional white bread. Its earthy flavor, combined with the hearty texture, makes it an excellent choice for a wide variety of uses—from sandwiches to toast. Rich in fiber and nutrients, this loaf is not only satisfying but also a great addition to a balanced diet. Enjoy the comforting aroma and wholesome taste of this homemade bread with any meal.

Williams Sonoma Cinnamon Raisin Bread Recipe

Williams Sonoma’s cinnamon raisin bread is the perfect balance of sweetness and spice, with soft, pillowy bread studded with plump raisins and a swirl of cinnamon sugar. The dough is slightly sweet and buttery, making it a great option for breakfast or a delightful afternoon snack. Whether toasted with butter or served as a sandwich, this bread offers a comforting warmth and depth of flavor that will leave you craving more.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1 tbsp active dry yeast
• 1 cup warm milk (110°F)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup raisins
• 1 tbsp vegetable oil (for greasing)
• 1/4 cup sugar (for cinnamon sugar filling)

Instructions:

1. Activate the Yeast: In a small bowl, mix the warm milk with the yeast and a pinch of sugar. Stir and let sit for 5-10 minutes until the mixture becomes frothy.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
3. Make the Dough: Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix together until a dough forms.
4. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, sprinkle in a little more flour.
5. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
6. Prepare the Cinnamon Filling: In a small bowl, mix 1/4 cup sugar with the remaining cinnamon.
7. Shape the Dough: Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Sprinkle the cinnamon sugar evenly over the dough, then scatter the raisins on top. Roll the dough up tightly into a log, sealing the edges.
8. Second Rise: Grease a loaf pan with vegetable oil and place the rolled dough seam-side down into the pan. Cover and let rise for another 30-45 minutes.
9. Bake the Bread: Preheat the oven to 350°F. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Williams Sonoma’s cinnamon raisin bread is a delightful treat that combines the sweetness of raisins with the warm, comforting flavor of cinnamon. Perfect for breakfast, as a snack, or toasted with a little butter, this bread will quickly become a household favorite. The soft, fluffy texture and the cinnamon swirl make each bite a pleasure, while the raisins add a natural sweetness that complements the spices perfectly. It’s an ideal bread for any time of day and a wonderful addition to your baking repertoire.

Williams Sonoma Olive Bread Recipe

Williams Sonoma’s olive bread is a savory delight, infused with the briny richness of olives and the earthy flavor of fresh herbs. This hearty bread has a golden, crisp crust with a chewy, flavorful interior, making it perfect for serving alongside Mediterranean dishes, soups, or simply as an appetizer. The olives add depth and a pleasant tang, creating a truly unique bread that’s sure to impress guests at any gathering.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 cup warm water (110°F)
• 1 tbsp olive oil
• 1 cup pitted Kalamata olives, chopped
• 1/4 cup fresh rosemary, chopped
• 1 tsp honey
• Olive oil for greasing

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and honey. Stir and let sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
3. Make the Dough: Pour the yeast mixture and olive oil into the dry ingredients. Stir until the dough begins to form.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, adding flour as needed, until smooth and elastic. Incorporate the chopped olives and rosemary into the dough during the last few minutes of kneading.
5. First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-1.5 hours, or until it has doubled in size.
6. Shape the Dough: Punch the dough down and shape it into a round or oval loaf. Place it onto a parchment-lined baking sheet or into a greased loaf pan.
7. Second Rise: Cover the dough and let it rise for 30-45 minutes.
8. Bake the Bread: Preheat the oven to 375°F. Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.
9. Cool: Allow the bread to cool on a wire rack for at least 10 minutes before slicing.

Williams Sonoma’s olive bread is a wonderful savory option that’s rich in flavor and texture. The combination of tangy olives and fragrant rosemary elevates this loaf, making it an ideal accompaniment to Mediterranean-inspired meals or charcuterie boards. With its golden, crisp crust and soft, chewy interior, this bread will quickly become a go-to recipe for anyone looking to add something special to their baking repertoire. It’s versatile, flavorful, and sure to impress with its unique taste.

Williams Sonoma Focaccia Bread Recipe

Williams Sonoma’s focaccia bread is a soft, olive oil-infused bread that is crispy on the outside and pillowy on the inside. With a simple yet flavorful combination of rosemary and sea salt, this focaccia is an aromatic and satisfying bread perfect for pairing with soups, salads, or Italian dishes. It can also be served as an appetizer, sliced into squares and drizzled with extra olive oil, making it a crowd-pleaser at any gathering.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 1/2 cups warm water (110°F)
• 1 tbsp honey
• 1 tsp salt
• 1/4 cup olive oil, plus more for drizzling
• 2 tbsp fresh rosemary, chopped
• Sea salt for sprinkling

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and honey. Stir and let sit for 5-10 minutes, until frothy.
2. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
3. Make the Dough: Add the yeast mixture and 1/4 cup of olive oil to the flour mixture. Stir until the dough forms, then knead for 8-10 minutes until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a cloth, and let rise for 1-1.5 hours, or until doubled in size.
5. Shape the Dough: Punch down the dough and transfer it to a greased baking sheet. Stretch the dough to fit the shape of the pan and use your fingers to make dimples all over the surface.
6. Second Rise: Cover the dough and let it rise for 30-45 minutes.
7. Prepare for Baking: Preheat the oven to 400°F. Drizzle the top of the dough with olive oil and sprinkle with chopped rosemary and sea salt.
8. Bake the Bread: Bake for 25-30 minutes, or until golden brown and crispy.
9. Cool: Allow the focaccia to cool slightly before slicing and serving.

Williams Sonoma’s focaccia bread is a fragrant and flavorful bread that’s perfect for any occasion. Its tender, soft crumb and crispy exterior make it ideal for dipping in olive oil or pairing with a variety of dishes. The addition of rosemary and sea salt enhances the flavor, creating a simple yet satisfying bread that’s perfect as an appetizer or side. This easy-to-make focaccia will quickly become a staple in your kitchen, thanks to its irresistible taste and versatility.

Note: More recipes are coming soon!