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.

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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

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

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 . . .

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 ... ;)

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!

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!  =)

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!

-Lauren