White Mountain Bread (Publix Bakery Copycat)
White Mountain Bread (Publix Copycat)
- 355 g (1½ cups) warm water
- 12 g (1 Tbsp) sugar
- 27 g (2 Tbsp) oil
- 510 g (4¼ cups) bread flour
- 12 g (2 tsp) salt
- 9 g (1 Tbsp) instant yeast
- 8 g (1 Tbsp) vital wheat gluten, optional but recommended
- 8 g (1 Tbsp) sunflower lecithin, optional but recommended
Instructions
Add the ingredients to the bowl of a stand mixer in the order listed.
Knead with the dough hook for 8–10 minutes, until the dough is smooth and tacky.
If the dough sticks heavily to the bowl, add a little more flour, 1 tablespoon at a time, until it pulls away from the sides. The dough should still feel slightly tacky. Adding too much flour can result in a dense loaf.
Cover and let rise for 1½–2 hours, or until doubled in size.
Turn the dough onto a lightly floured surface. Gather the edges toward the center several times, then shape into a round boule.
Place the dough on a parchment-lined baking sheet.
Cover and let rise for 45–60 minutes.
Preheat the oven to 375°F (190°C).
Dust the top of the loaf generously with flour and score as desired.
Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Transfer to a wire rack and cool completely before slicing.
*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, saturated (not sprayed!) with organic beeswax, are naturally antibacterial to help keep your bread from molding, and handmade right here by me and my daughters on our family farm! We'd be delighted to send you one for your homemade bread!
Used in this Sandwich Bread Recipe:
NutriMill Artiste Stand Mixer (Save $20 with ROBYNONTHEFARM)
Cast Iron Cookie Sheet/Baking Pan (10.5x15.5")
Organic Sunflower Lecithin
My favorite baker's scale
Azure has the BEST PRICES on flours and grains--and they're even organic! I like their unbleached bread flour for this recipe.
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