• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • July 4th Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
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.

2428 shares
  • 347
Jump to Recipe

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

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

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.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« How to Make Non Alcoholic Irish Coffee
Buffalo Chicken Dip Recipe »

Reader Interactions

Comments

  1. Jamie Lee

    March 07, 2024 at 11:23 am

    Hello! I want to make it in a loaf pan (9x4). Should it be divided into 2 as well or will it make just one? Thank you for your time and the recipe!

    Reply
    • Emma Fajcz

      March 08, 2024 at 6:29 am

      You're welcome, Jamie Lee! I'd recommend splitting the dough into two smaller loaves. Otherwise, it may get a little too big in a smaller loaf pan like that.

      Reply
  2. Cheryl

    March 06, 2023 at 9:41 am

    Can I use just Active Yeast and not Rapid Yeast?

    Thank You!

    Reply
    • Emma

      March 06, 2023 at 2:01 pm

      Yes, you can use active dry yeast, but you'll need to dissolve in the warm water and honey that's in the ingredients and let it stand until foamy, about 10 minutes, before using. Happy baking, Cheryl!

      Reply
  3. Price

    February 08, 2023 at 9:35 pm

    5 stars
    made this for my kids and they love it.

    Reply
    • Emma

      February 09, 2023 at 6:59 am

      That's wonderful to hear, Price! Thank you for your review!

      Reply
  4. Deanna L

    December 28, 2022 at 9:55 am

    White mountain bread is my husbands favorite bread (he grew up in FL and worked at Publix as a teenager even). I would like to make this for him but I have fast acting yeast (not instant) so it requires 10 minutes in warm water to bubble and do it’s thing. How does that impact the order for making this bread? I don’t want to waste ingredients. Do I just mix the flour and salt together and then had the water and yeast after 10 minutes like I would for my other breads I make?

    Reply
    • Emma

      December 28, 2022 at 1:33 pm

      Fast action and instant yeast are the same thing, and they don't require blooming; however, active dry yeast does. I'd recommend adding the honey to the yeast/water mixture, as that will feed the yeast and encourage it to activate. You can stir the flour and salt together and let it sit while the yeast is blooming. I hope you and your husband enjoy this recipe! Let me know how it goes! 🙂

      Reply
  5. Emma

    October 12, 2022 at 3:34 pm

    Hi,
    Should the water be room temperature or cold? My dough seems a little dry and I added extra water.

    Reply
    • Emma

      October 13, 2022 at 6:20 am

      You can use room temperature or warm (115°F) water. Cool to room temp water will make the dough rise slower, while warmer water helps it rise faster.

      Reply
  6. Laura Temple

    March 20, 2022 at 4:28 pm

    5 stars
    Followed exactly with bread flour and used my instant pots yogurt cycle for the rise and it’s the best bread I’ve ever made, perfect. I didn’t even butter it because of the flavor. Great recipe

    Reply
    • Emma

      March 21, 2022 at 6:20 am

      I'm glad you enjoyed it so much, Laura! Thank you!

      Reply
  7. Mariah

    November 24, 2020 at 1:52 pm

    My dough isn’t sticky at all! I added more water and it got weird. It’s a pretty tough dough so it’s impossible to “fold in the seams tight” on the bottom. Should I just add more water until it’s sticky?

    Reply
    • Emma

      November 24, 2020 at 5:20 pm

      Without seeing the dough, it's hard to see what the problem is. Did you measure the ingredients accurately? Did you make any substitutions? Keep in mind that you may have to add more water than the recipe states depending upon the humidity in the room and the brand of flour you're using. Gradually kneading more water into the dough should solve the problem. If you have any further questions, please let me know!

      Reply
  8. Jen

    October 22, 2020 at 7:26 pm

    5 stars
    Absolutely amazing ! A new favorite !

    Reply
    • Emma

      October 22, 2020 at 8:58 pm

      That's wonderful to hear, Jen! So glad that this is a new favorite for you.

      Reply
  9. Keith Keefer

    June 22, 2020 at 8:40 pm

    5 stars
    I made the loaf as stated and my wife and I ate two thirds of it the first day. The mountain bread I get at Publix has a soft crust and mine was hard. What do you think of lowering the temperature and cook it longer? Either way I’m still going to make this recipe, I put butter and jelly on a slice and my wife is compelled to take half of it. Thanks

    Reply
    • Emma

      June 23, 2020 at 7:35 am

      Hi Keith, I'm so glad that you and your wife enjoyed the mountain bread so much! For a softer crust, sift the bread flour before making the bread and don't use steam in the oven while the loaf bakes. If that still makes the crust too hard for your liking, you can lower the temperature to 400 F for baking.

      Reply
  10. Lucille

    March 05, 2019 at 10:31 am

    4 stars
    Used the kitchen aid which makes it easy and no mess. I should have measured my water better, I dissolve the yeast first just an old habit I have. Came out great ! Crisp brown crust soft and light inside

    Reply
    • Emma

      March 05, 2019 at 7:33 pm

      I'm so glad that you enjoyed it and that it turned out good. 🙂 Dissolving the yeast in the water is needed only if you're using active dry yeast. I always use fast-action (aka instant) yeast in my recipes to omit this step.

      Reply
  11. Native Girl Baking

    February 19, 2019 at 10:25 pm

    How did you make the design on the loaf? I’m new to baking breads and my father loves white mountain bread. He actually sent this recipe to me. I’m sure he was wanting me to bake it for him and just didn’t say anything lol.! So anyway does it automatically turn white like that as well? It’s very beautiful and looks amazing. I hope mine will turn out like the one in the picture if not I will keep trying.

    Reply
    • Emma

      February 20, 2019 at 8:17 am

      I used a special knife called a lame to cut the designs. If you're really into bread baking, I'd highly recommend getting a lame, because using a regular kitchen knife to score the bread is much more tricky. The particular design I used was inspired by Anna Gabur from Bread Journey on Instagram; although I'd recommend a simpler slashing pattern for beginners.

      To make the crust white, spritz the loaf with water and gently rub it in to the loaf. Gently rub in the flour. I hope you and your Dad enjoy the mountain bread--please leave a star rating once you've tried it! 🙂

      Reply
      • Whitney Sanders

        April 06, 2025 at 5:08 pm

        is the temperature 400 or 425 as the recipe portion says preheat to 425 and the upper part with images says 400.

        Reply
        • Emma Fajcz

          April 07, 2025 at 7:02 am

          425°F is correct. 400°F was a typo. Thanks!

          Reply
  12. Emily

    December 20, 2018 at 6:21 pm

    Can this be made in a bread machine ?

    Reply
    • Emma

      December 21, 2018 at 8:45 am

      Hi Emily,
      I've never made this bread recipe in a bread machine, so I'm not sure how it would turn out. 🙂 Feel free to experiment and let me know how it works for you!

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

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.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate July 4th with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

July 4th Recipes

  • large white bowl filled with cowboy caviar
    Cowboy Caviar
  • bowl of Chick-fil-A market salad with forks
    Copycat Chick-fil-A Market Salad
  • slice of sour cream pound cake on a white plate
    Sour Cream Pound Cake
  • bowl of broccoli salad
    Broccoli Salad with Bacon

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour