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Home » Recipes » Savory Bread Recipes

Easy White Mountain Bread

Published: Feb 11, 2020 · Modified: Apr 7, 2025 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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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.

sliced loaf of Publix white mountain bread.
Jump to:
  • Ingredients
  • How to Make Publix White Mountain Bread
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Yeast Breads to Try
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for white mountain bread

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.

mixing and folding the bread dough.
  1. 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)
  2. 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)
  3. Stretch & Fold 2: Repeat step 2 again, then let the dough rest for 30 minutes. (image 3)
  4. Stretch & Fold 3: Repeat step 2 again, then let the dough rest for 30 minutes. (image 4)
proving dough and prepping the banneton.
  1. Bulk Fermentation: Let the dough rest for 45-60 minutes, or until it's almost doubled in size. (image 5)
  2. 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)
shaping the dough into a loaf.
  1. 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)
  2. Fold it in thirds, like a letter. (image 8)
  3. Repeat step 7-8 and shape it roughly into a ball. (image 9)
  4. 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 and slashing the loaf.
  1. Proving: Place the loaf seam side up in the banneton and let it rise until springy to the touch, about 45-60 minutes.
  2. Scoring: Turn out the risen loaf onto parchment and score in an X with a lame or sharp serrated knife.
baking and slicing Publix white mountain bread.
  1. 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)
  2. Let it cool completely on a wire rack, then slice and enjoy! (image 14)

Recipe FAQs

Is white mountain bread good for you?

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.

Why is it called mountain bread?

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.

Does Publix make their bread from scratch?

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.

How many calories are in Publix white mountain bread?

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.

How do you store mountain bread?

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!

sliced Publix white mountain bread with butter.

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

  • baked muffaletta bread sliced in half on a cutting board.
    Perfect Muffaletta Bread
  • sliced cob loaf on a cutting board.
    Easy Cob Loaf Recipe
  • plate of crumpets with tea and marmalade
    English Crumpets Recipe
  • sliced Irish brown bread on a cutting board
    Irish Brown Bread

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Recipe

sliced loaf of Publix white mountain bread.

Easy White Mountain Bread

This simple and delicious recipe for white mountain bread is perfect for beginners.  Mix up one loaf of fragrant yeast bread that’s so good your family will think it’s from an artisan bakery!  It only takes flour, salt, yeast, butter, honey, and water to make this delectable sandwich bread.
4.9 from 10 votes
Print Pin FavoriteSaved! Rate
Course: Bread
Cuisine: American
Diet: Vegetarian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Proving Time: 3 hours hours 30 minutes minutes
Total Time: 4 hours hours 20 minutes minutes
Servings: 12 slices
Calories: 190kcal
Author: Brooke & Emma

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

Equipment

  • banneton
  • lame
  • baking stone
  • digital thermometer
Keep your screen on while you work!

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: 1sliceCalories: 190kcal (10%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mg (2%)Sodium: 396mg (17%)Potassium: 54mg (2%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 60IU (1%)Vitamin C: 0.02mgCalcium: 9mg (1%)Iron: 0.4mg (2%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Nadia

    May 04, 2025 at 12:39 pm

    How could I make this in a bread machine (I'm not planning on baking it in the bread machine juts planning on using it for initial kneading and proofing). Once I take the dough out could I just start at step 6?

    Reply
    • Emma Fajcz

      May 04, 2025 at 4:26 pm

      I don't own a bread machine and haven't used one so I can't give you a specific bread machine method, but I'd follow the method you'd use for standard white bread. Hope that helps!

      Reply
  2. ljs

    April 30, 2025 at 11:05 am

    5 stars
    Amazing! so fast, easy, and tasty! tried a small batch (250 g flour) to test it out and made a double batch (1000 g) the next day because of how good it was- and how quickly it went! it is a new family favorite. and "the best bread ive ever made" thanks!

    Reply
    • Emma Fajcz

      April 30, 2025 at 11:10 am

      That's wonderful to hear! We're so happy that everyone enjoyed the bread so much!

      Reply
  3. Dennis

    February 02, 2025 at 11:11 am

    5 stars
    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.

    Reply
    • Emma Fajcz

      February 03, 2025 at 7:04 am

      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!

      Reply
  4. Ashley

    January 17, 2025 at 11:38 am

    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

    Reply
    • Emma Fajcz

      January 19, 2025 at 7:26 am

      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!

      Reply
      • Ashley

        January 19, 2025 at 1:27 pm

        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

        Reply
        • Emma Fajcz

          January 20, 2025 at 7:49 am

          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!

          Reply
        • Josee

          February 10, 2025 at 5:01 pm

          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 🤣🤣

          Reply
          • Emma Fajcz

            February 10, 2025 at 6:09 pm

            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!

  5. Lisa Murson

    October 20, 2024 at 5:24 pm

    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

    Reply
    • Emma Fajcz

      October 21, 2024 at 11:36 am

      That's wonderful to hear, Lisa! So happy that you've enjoyed the mountain bread! 😊

      Reply
  6. Lisa

    October 02, 2024 at 3:31 pm

    5 stars
    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!

    Reply
    • Emma Fajcz

      October 03, 2024 at 6:27 am

      You're welcome!

      Reply
  7. MARIA ANDERSON

    July 09, 2024 at 4:32 pm

    5 stars
    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!

    Reply
    • Emma Fajcz

      July 17, 2024 at 8:40 am

      Glad to hear that you enjoyed the mountain bread, Maria! Thank you for making our recipe and for your kind comment.

      Reply
  8. Margaret Parrish

    June 05, 2024 at 1:10 pm

    5 stars
    I love this recipe!!! Perfect every time. Thank you.

    Reply
    • Emma Fajcz

      June 06, 2024 at 6:35 am

      You're welcome! Glad you enjoyed it, Margaret!

      Reply
  9. Roger

    May 11, 2024 at 2:26 pm

    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.

    Reply
  10. Roger

    May 10, 2024 at 11:57 pm

    has anyone tried this in a dutch oven.
    Temps about 425 lid on 15 min 425 lid off 15 min ?

    Reply
    • Emma Fajcz

      May 11, 2024 at 9:07 am

      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!

      Reply
      • Roger

        May 13, 2024 at 4:58 pm

        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

        Reply
        • Emma Fajcz

          May 14, 2024 at 7:05 am

          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!

          Reply
          • Rsoger

            May 15, 2024 at 8:53 am

            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

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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