Ready to make this copycat Publix white mountain bread from scratch instead of buying it? Follow along with this simple recipe, and you'll be able to enjoy a tasty loaf in a few hours!
Looking for more great bread recipes? Don't miss this Cuban bread or these hoagie rolls.
Ingredients
Wondering what ingredients you need to make your own loaf of Publix copycat white mountain bread? Fortunately, you'll only need 6 basic ingredients.
- Bread Flour: Make sure to use bread flour instead of all-purpose. This type of flour has a higher protein content, which creates more gluten in the dough and gives the mountain bread a better rise and nicer texture.
- Yeast: I prefer to use instant (fast-action) yeast in bread recipes, as it allows one to skip the 10-minute blooming in warm water and sugar that active dry yeast requires. Feel free to use either type, though.
- Honey: This sweetens the dough and improves the texture of the mountain bread. You can substitute with an equal volume of maple syrup if you don't have any honey.
- Butter: This softens the texture and adds flavor to the bread. I like to use unsalted butter, as it allows me to control the amount of salt in my bakes.
See recipe card for full information on ingredients and quantities.
How to Make Publix White Mountain Bread
Gather the ingredients: flour, salt, yeast, water, butter, and honey.
- Autolyse: Mix the salt and yeast into the flour, making sure the salt doesn't touch the yeast, then mix in the butter, honey, and water, making sure all the flour is picked up. The dough will be dry. Let the dough sit for 30 minutes. (image 1)
- Stretch & Fold 1: Scoop your hand under the dough and stretch it up, then let it fold back on itself. Turn the bowl 90 degrees and repeat until you've gone all the way around the bowl. (image 2)
- Stretch & Fold 2: Repeat step 2 again, then let the dough rest for 30 minutes. (image 3)
- Stretch & Fold 3: Repeat step 2 again, then let the dough rest for 30 minutes. (image 4)
- Bulk Fermentation: Let the dough rest for 45-60 minutes, or until it's almost doubled in size. (image 5)
- Meanwhile, prepare the banneton (cane basket) by spraying it with water and dusting with flour. Use a generously greased and floured bowl if you don't own a banneton. (image 6)
- To shape the dough into a round loaf, turn it out onto a floured surface and punch it down into a rough rectangle. (image 7)
- Fold it in thirds, like a letter. (image 8)
- Repeat step 7-8 and shape it roughly into a ball. (image 9)
- Cup your hands around the loaf and scrape it across the work surface to tighten the shape. Turn it 90 degrees and repeat until you have a nice round loaf. (image 10)
- Proving: Place the loaf seam side up in the banneton and let it rise until springy to the touch, about 45-60 minutes.
- Scoring: Turn out the risen loaf onto parchment and score in an X with a lame or sharp serrated knife.
- Bake at 425°F for 30-40 minutes, or until the loaf has an internal temperature of 200°F. Cover with foil if needed. (image 13)
- Let it cool completely on a wire rack, then slice and enjoy! (image 14)
Recipe FAQs
White mountain bread is healthy when enjoyed in moderation. It contains a lot of carbs and not a lot of fiber since it's made from processed white flour rather than whole wheat flour.
Mountain bread often refers to a Lebanese flatbread that originated in the mountains, but we're not sure why Publix decided to call this bread mountain bread. It's likely due to the fact that the loaf resembles a mountain covered with snow.
Yes, Publix makes their bread from scratch at each bakery location. They use a mix manufactured at Publix's headquarters in Lakeland, Florida. The loaves are freshly baked throughout the day.
Per 2 ounces of mountain bread, the Publix loaf contains 160 calories and 31g of carbs and 1g of fiber. This copycat recipe contains 179 calories, 33g carbs, and 1g fiber per slice.
Leftovers: The mountain bread will keep for about 2 days at room temperature. Make sure it's sealed inside of a zip-top plastic bag to keep it moist. Don't store it in the fridge; the air in the fridge will make it go stale very quickly.
Freezing: Seal it in a zip-top plastic freezer bag and freeze for up to 1 month. Thaw in a low oven, toaster, microwave, or on the counter.
Serve
This Publix copycat white mountain bread is perfect in a sandwich or served with soups like sausage and gnocchi soup or ham and bean soup. Toast it to make amazing croutons, too. Our favorite way to enjoy mountain bread is just with butter, though!
Expert Tips
- Always use bread flour. You won't get the very best results with all-purpose because it lacks the protein content.
- We wouldn't recommend baking the loaf in a Dutch oven or covered with a metal bowl while baking. Baking the loaf in such a steamy environment will make the crust too thick and hard.
- Want a sandwich loaf? After the first rise, punch it down and shape into a rectangle the width of a loaf pan. Roll it up tightly, pinching the seam to seal and place inside the pan. Proceed with the recipe as written--omitting the part about the baking stone.
- Have leftovers? Eat within 24 hours of baking for best freshness, or seal in a zip-top freezer bag and freeze for up to 1 month.
Other Yeast Breads to Try
Recipe
Easy White Mountain Bread
Ingredients
- 4 ¼ cups bread flour
- 2 teaspoons fine salt
- 3 teaspoons fast-action yeast
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1 ½ cups filtered water
Instructions
Making the Dough
- Autolyse: Place the flour in a large bowl and add the salt and yeast on opposite sides of the bowl. Stir in each with your finger. Mix in the butter, honey, and water, making sure all the flour is picked up, then cover the dough and let it rest for 30 minutes. The dough will be very dry at this stage.
- Stretch & Fold 1: Wet your hand, scoop it under the dough, and pull it up, then fold the dough back over itself. Turn the bowl 90 degrees and do another stretch and fold. Repeat until you've done 4 stretch and folds and have gone all the way around the bowl. Cover the dough and let it rest for 30 minutes.
- Stretch & Fold 2-3: Do the stretch and fold process two more times, letting the dough rest for 30 minutes between each set. The dough will change dramatically during this process, becoming smooth and stretchy.
- Bulk Fermentation: Shape the dough into a smooth ball, cover it, and let it rise at room temperature for 45-60 minutes, or until about doubled in size.
Shaping
- Prepping the Banneton: Lightly spritz a banneton (cane proving basket) with water and sprinkle with flour. Alternatively, use a generously greased and floured bowl.
- Knocking Back: Turn the dough out onto a lightly floured surface and punch it down, shaping it roughly into a rectangle.
- Shaping: Fold the rectangle in thirds, like a letter. Flatten it again into a rectangle and fold into thirds again, then shape roughly into a circle. Cup your hands around the loaf and scrape the dough across the work surface to tighten the skin on the loaf. Turn the loaf and repeat until you have a nicely shaped round loaf.
- Preheat: Turn the oven to 425°F and slide a baking stone (or two stacked cookie sheets) into the oven to preheat.
- Proving: Place the loaf seam side up in the banneton, cover, and let it rise at room temperature until springy to the touch and not quite doubled in size, about 45-60 minutes.
Baking
- Scoring: Turn the risen loaf out onto a sheet of parchment paper, then use a lame (or sharp serrated knife) to score a deep X onto the top of the loaf.
- Baking: After 45 minutes of preheating, the oven should now be at least 400°F inside. Slide the loaf and paper onto a cake lifter and transfer it to the hot stone in the oven. Bake for 30-40 minutes, or until the loaf has an internal temperature of at least 200°F. Cover it with foil if the crust starts getting dark.
- Cooling & Serving: Let the loaf cool completely on a wire rack before slicing and serving, approximately 1-2 hours. Enjoy this fresh bread!
Video
Notes
- Don't substitute all-purpose for the bread flour. Bread flour contains more gluten than all-purpose, resulting in a higher rise and more chewy texture.
- We wouldn't recommend baking the loaf in a Dutch oven or covered with a metal bowl while baking. Baking the loaf in such a steamy environment will make the crust too thick and hard.
- Don't want to have a round loaf? After the first rise, punch it down and pat into a rectangle the width of a loaf pan. Roll it up tightly, pinching the seam to seal and place inside the pan. Proceed with the recipe as written--omitting the part about the baking stone.
- Have leftovers? Eat within 24 hours of baking for best freshness, or seal in a zip-top freezer bag and freeze for up to 1 month.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Dennis
I've been making bread for years and this is one of the best recipes I've tried. The results were outstanding. I used fresh yeast equivalent to the active dry yeast with great results. The oven spring was fantastic. Overall the bread came out with a beautiful crust and the crumb was so soft I would say it is a true version of the Publix White Mountain bread. While it has an economic benefit I took great joy in making this recipe.
Emma Fajcz
That's wonderful, Dennis! We're so happy that you enjoyed this bread so much and had fun making it. Thanks so much for your kind words!
Ashley
what if we don't have a banneton....or whatever it's called. can we use loaf pans or cookie sheet or springform pan? I'm so confused
Emma Fajcz
You can use a loaf pan if you'd like, or if you can use a lightly greased and very generously floured metal or ceramic bowl instead of the banneton. Happy baking!
Ashley
Thank you.I tried two loaf pans and cut it in half.... after the rise. i left in 20 minutes each. Top was starting to get really hard. it was really good, but very doughy or dense. I did measure the flour. i might have had the oven at 425. i guess I was confused of the steps when you don't have a banneton or stone
Emma Fajcz
That's why it was dense and doughy...it's best not to touch the dough when it's rising. Some of the gases trapped in the dough probably escaped when you cut it in half. It should work next time!
Josee
I worked at Publix for a long time, and I can assure you that this bread is never baked in a banneton of loaf pan! Not is the dough handled like they tell you to in this recipe. if you want to make it easier without affecting the original shape, which is round, bake it round, on parchment paper on a baking sheet. Publix also adds moisture in the over but I doubt you want to do this in yours 🤣🤣
Emma Fajcz
I'm well aware that Publix doesn't use the method that I described here. Publix has commercial-grade equipment (including the steam injector ovens you mentioned), which the average home baker doesn't have--so I used this particular method to simulate it. The banneton dries out the crust a little as the bread rises, making it crispier, and baking it in a cast iron pot creates a similar environment to the steam injection ovens in professional bakeries. My goal is to create a good copycat end result, which this recipe does. Taking shortcuts doesn't usually lead to the same quality in the end!
Lisa Murson
I have made this several times to rave reviews. I no split my loaf into two seperate smaller loaves. absolutely delish, and simple to make
Emma Fajcz
That's wonderful to hear, Lisa! So happy that you've enjoyed the mountain bread! 😊
Lisa
i have made this several times with excellent results. im trying a loaf pan, while splitting the dough in half. I am following directions as stated. TY!
Emma Fajcz
You're welcome!
MARIA ANDERSON
in my first attempt, I made a bread loaf..it was good, but crust was very crunchy, my second attempt. I made the round and used the double cookie sheet...perfect all around. thank you!
Emma Fajcz
Glad to hear that you enjoyed the mountain bread, Maria! Thank you for making our recipe and for your kind comment.
Margaret Parrish
I love this recipe!!! Perfect every time. Thank you.
Emma Fajcz
You're welcome! Glad you enjoyed it, Margaret!
Roger
It turned out great. I used your numbers and preheated the dutch oven as the oven came to temp. 20 min@ 450 lid on - 18 min lid off. This is my first attempt with bread flour having used AP on previous attempts with various recipes with 4 1/2 to 6 cups flour.
It is still more dense than the store variety and the crust is harder. I left this in the refrigerator to rise overnight and baked it this morning. I am pleased with the results but still on a quest for something lighter.
Thanks for your advice. I'll keep you posted if I come up with anything. Haven't been baking long.
Roger
has anyone tried this in a dutch oven.
Temps about 425 lid on 15 min 425 lid off 15 min ?
Emma Fajcz
No, I haven't tried it in a Dutch oven, but I'd suggest baking it at 450°F for 20 minutes with the lid on and then 15-20 with the lid off. Let me know how it goes!
Roger
I did it in the dutch oven using your numbers 20 min@a450 covered and 18 uncovered. It turned out great. The crust is a bit crunchier than I had hoped it would be and it was still denser than the bread at publix. It was better than my previous attempts with other recipes using 6 cups of AP flour and similar ingredients. I am still seeking the lighter texture and will try lower temps and or longer rise and or kneading less. I'm open to any recommendations
Emma Fajcz
Dense bread typically means that there was too much flour in the dough, not kneaded enough, or not proved (risen) enough. Be sure to weigh your flour for accuracy, knead until the dough passes the windowpane test, and let it bulk ferment (first rise) until at least doubled in size, and let it retard (second rise) until the dough is springy to the touch, about 45-60 minutes. If the crust is too crunchy for you, skip baking in the Dutch oven and bake according to the reciep instructions. Don't cut into the bread until it's fully cooled. Hope this helps!
Rsoger
Thanks. I will try again soon and let you know. I'm sure about the amount of flour but was lax on the kneading and rise. Will let you know how we do