Publix White Mountain Bread Recipe
Welcome to the delightful world of baking with our Publix White Mountain Bread recipe.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Dough mixer or a strong wooden spoon
- Baking sheet
- Parchment paper
- Oven
- Bread knife
- Cooling rack
Ingredients
- 1 cup warm water 110°F
- 2 teaspoons active dry yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 3 1/2 cups all-purpose flour
- 1/2 cup milk powder
- 1 egg white for glazing optional
Instructions
- In a large bowl, dissolve the yeast in warm water with a teaspoon of sugar. Let it sit until frothy, about 5 minutes.
- Add the remaining sugar, salt, vegetable oil, milk powder, and half the flour. Mix until smooth.
- Gradually add the remaining flour, kneading until the dough is soft and elastic, about 10 minutes.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and shape it into a loaf. Place on a parchment-lined baking sheet.
- Preheat the oven to 350°F (175°C).
- Let the dough rise again until nearly doubled, about 30 minutes.
- If using, brush the top with beaten egg white for a glossy finish.
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and let cool on a rack.
Notes
- Ensure the water is warm—not hot—to activate the yeast without killing it.
- Kneading is key! A well-kneaded dough results in a lighter, fluffier bread.
- Allow the dough to rise in a draft-free environment to ensure it doubles effectively.
- If the bread browns too quickly, tent it loosely with aluminum foil.
- For extra softness, brush the loaf with butter immediately after baking.