The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Moutain Bread?

Jinny's picture

White Moutain Bread?

Hello everbody,

I've got a bit of an awkward question ... and I hope I'm posting the right thread. If not, feel free to kick me out (and tell me where to go, that would be nice)!

There's a bread called White Mountain available at Publix ... which, obviously, in the US and therefore not much of a shopping option for me here in Germany ;)

But I absolutely love that bread and I've been trying to make it myself. Not so easy, though. I was wondering if anybody here knows the bread and has a recipe that yields something similar?

Help would be fantastic! Thanks a lot!

xaipete's picture

Found this recipe here.

White Mountain Bread is a standard White Bread. It can be baked round with a
cross cut deep in the center or in a loaf pan with a single slit through the
length of the bread. The top is coated with cake flour to give the bread its
classic appearance,

6 quarts of water
1 lb of shortening
9 oz. salt
1 lb. sugar
12 oz. milk powder
24 lb. High Gluten Flour
1 lb yeast

Mix using a straight dough method.

Proper fermentation is essential for a good crust and proper texture. This
dough should rest for 1 1/2 hours covered in a warm moist area, then the
dough is punched to release the gases, and allow it to rise again for about
45 minutes. You'll know the dough is ready for punching when you place your
fingers into the risen dough and the dough falls back. Scale the dough into
desired weights and then round them. They should then rest for 15 minutes
before make up, that is before rounding again or making them into
loaves(round is most common).

This bread is baked with 3/4 proof instead of a full proof as for a typical
white bread.
White Mountain Bread for the bread machine

1 1/2 cup milk
2 tbsp butter (had unsalted in the frig.)
2 tbsp honey
2 tsp salt (I used 2 I might try one next time)
4 cups bread flour
2 tsp active dry yeast

I put them all in order of bread machine directions. My machine will do a
loaf with 4 cups of flour (2 pound loaf). If your machine is smaller you
will have to adjust.
Hope this helps. --Pamela

taysgah's picture

I am trying this recipe, loving the version in our local Publix Bakery/Supermarket,

and just peaked into my bread machine and it looks like there are a bunch of

"rocks" on top of the bread...half bread batter/half rocks!  ???????

I followed the recipe to a "T"....?????

any help?  any other recipes for Bread Machines would be greatly appreciated...

took the machine out....sick of store prices! 

Thanks, Kris Lake Worth, FL

fsu1mikeg's picture

Someone in Germany is craving bread from a U.S. supermarket chain?  I think I just entered the Twilight Zone. :)

xaipete's picture

Hey, somebody asked and I googled! --Pamela

KenB's picture

You can't overestimate the power of familiar foods when you're in an unfamiliar place. Years ago, I lived in Oxford, England, for nearly a year when my wife completed a graduate program in Physical Anthropology. When the "ex-pat" Americans we befriended found out we had brought packets of Kool-Aid with us, they went nuts. Suddenly, we were very popular . . .

Truth Serum's picture
Truth Serum

I remember adoring a bread similar to this made by Daffodil Farms. Now I feel like I must make a low sodium version of this bread!

Jinny's picture

Thank you very much, Pamela! I'll try the recipes as soon as the current loaf is gone!

As for the mad world, it's definitely true that we get wonderful bread here, especially really tasty sourdough bread and anyway I'm usually more for wholemeal and seeds.

But that particular white bread triggers childhood memories. White Mountain with Schmucker's strawberry jam ... ;)




xaipete's picture

I have many fond childhood memories involving bread, too. E.g., this creation called "milk toast" that we would always get when recovering from some illness.

Milk Toast: Wonder Bread that my mother would cut the crusts off after toasting, slather with butter, cut into little squares, put in a bowl, and pour hot milk over. I think it was my father's favorite meal (he loved Wonder bread--I think it might have been a better product in those days, but this is just based on my memory).


This Day's picture
This Day

Pamela, milk toast was my mother's staple food for the sick child when I was growing up too, except that we got the toast in one piece in the bowl, crusts intact, with a generous pat of melting butter floating in the sugar-sweetened hot milk.  Yum!

chefraie's picture

Not sure if you are still searching for White Mountain bread...if so then you should now that this specific bread is a very lean dough.  

Publix White Mountain bread is actually made from the same dough as the Italian loaf.  If you have or can get your hands on an Italian or French bread recipe that you like, you've got yourself a White Mountain recipe.  =)

Mix the same way, shape into a round and proof.  Once proofed, sift flour on top and score the top in a cross.  Bake with steam and you have White Mountain bread!  =)

thedomesticwren's picture

I just started searching for a White Mountain Bread recipe that mimics the Publix bread and I'm not having any luck! I love that I found someone else who was looking for the same thing. Jinny, you ever find what you were looking for!?

I'm going to keep on searching, because this Publix bread is hard to beat and I've been craving it like crazy!


Laura2's picture

I just came home from my local Publix, with a rotisserie chicken and a 1/2 loaf of Mountain Bread. I have never had it before, it looked good, so I wanted to try it. Needless to say, I made a chicken sandwich. Now, my question: Has anyone successfully baked a loaf using the above recipe? I've tried other bread recipes, and haven't been charmed with them. I would really like to know how this recipes turned out for others.


europafoxy's picture

I make it and the recipe I use takes honey. 

Minutes to Prepare: 120

Minutes to Cook: 40

Number of Servings: 20


3/4 c. warm water
1T yeast
1 1/2 cup warm milk
3 T butter

3 T honey
1 T salt
6 - 6 1/4 c flour


Add all ingredients in the order listed to a mixing bowl of a stand mixer. Stir until all ingredients are incorporated then mix on medium speed for 3 minutes until smooth. Cover and let rise for 45 minutes or until roughly doubled in size. Punch down and divide. Form into 2 loaves and place in greased pans. Cover again and let rise 30 - 40 minutes. Cook in a preheated oven at 375.F for 40-45 minutes. Remove from pan and cool before slicing.

Serving Size: makes 2 loaves

Number of Servings: 20