Publix White Mountain Bread
This white mountain bread recipe is BETTER than the Publix mountain bread! It has a crunchy exterior with a soft and fluffy interior crumb. It is perfect to eat with sandwiches and as a dinner side.
Prep Time: 20 minutes
Cook Time: 32 minutes
Rise Time 2 hours
Total Time: 2 hours 52 minutes
Servings: 1 Bread Loaf
Ingredients
- 1 Teaspoon (1 Teaspoon) Yeast Active dry yeast or instant Yeast
- 1/2 Teaspoon (0.5 Teaspoon) Sugar
- 1 2/3 Cups (391 ml) Water 391 grams
- 4 1/2 Cups (550 g) All-Purpose Flour 550 grams
- 2 Teaspoons (12 grams) Salt 12 grams
Instructions
- Yeast Mixture: In the stand mixer bowl, add the warm water, sugar, and yeast. Let sit for five minutes until the mixture becomes foamy.
- Knead: Add the flour and salt. With the dough hook attachment, knead on medium-low speed for five to ten minutes.
- First Rise: Place the dough in a medium bowl, cover, and let rise for one hour or until doubled.
- Shape: On a lightly floured work surface, place the risen dough. Now it's time to shape the dough into a round loaf (also called boule). Take the side of the dough that is closest to you, stretch it towards you, then fold it two-thirds on top of itself. Stretch the sides and fold on top. Then, stretch the side furthest from you then fold it on top. Flip the loaf over and pull it towards you to tighten the bottom. Check out the video for this process, the link is in the notes.
- Second Rise: Flour a banneton (helps prevent the dough from sticking). You can also use a medium bowl with a tea towel. Place the shaped dough into the banneton basket. Let rise for one hour.
- Preheat The Oven: In the meantime, preheat your oven to 450°F (232°). If you are using a Dutch oven or bread oven, place it in the oven while it is preheating. (See notes about Dutch oven).
- Bake: Once the loaf has risen for one hour it is time to bake. Place it in the Dutch oven or baking sheet. Slice the top of the loaf with a bread lame or cut with kitchen sheers. Bake covered for 18 minutes then uncovered for 18 minutes. If you are baking on a baking sheet, bake it uncovered at 450°F then at 425°F for 15 minutes. The mountain bread is ready when it is golden brown on the outside and the internal temp is 195°F (90.5°C).
- Enjoy: Let the fresh bread cool for one hour on a wire rack before cutting.
Notes
- Baking With Yeast: We are baking with yeast in this bread recipe! Make sure to wait until the dough has doubled before moving onto the next steps. In a rush? Proof bread faster for a quicker rise.
- Shaping: Check out the video on my blog post to see how to shape the bread.
- Dutch Oven/Bread Oven: You don't have to use a bread oven or Dutch oven to make this loaf. You can bake it on a pizza stone or a regular baking sheet. However, if you bake often, I highly recommend investing in a bread oven.
- Special Tools (affiliate links): Stand-mixer | Banneton | Bread Oven, Dutch Oven | Wire Cooling Rack | Instant Read Thermometer
- Storing Instructions: Store in an airtight container at room temperature for up to three days. You can store it in the fridge or freezer if you need to store it for longer.
- Reheat Instructions: The best way to reheat mountain bread is in the oven. Place the loaf in a 350°F (177°C) oven for five minutes. Check out my how to heat bread guide to see other ways of reheating bread.