White mountain bread from The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on May 18, 2020

    5-18-20 I made this bread for the first time in nearly 20 years. It is very nice—soft, springy, and moist. The crumb is fairly fine, but light. I baked it for the full 40 minutes at 375°. No need to brown the bottom. It was sticking to the pan so be careful next time with pan prep. I mixed this bread up yesterday and let it bulk ferment for 18 hours in the fridge. No problem! It turned out perfectly. I used the 9x5 pans, but would be interested in trying this in the Pullman pans, with lids.

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