The Fresh Loaf

A Community of 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

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

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!