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Allow to stand for 10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer running, add the water and allow to knead in. Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.
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Knead the dough: Keep the dough in the mixer and beat for an additional 8-10 full minutes, or knead by hand on a lightly floured surface for 8-10 full minutes. If the dough becomes too sticky during the kneading process, add 1 more Tablespoon of flour at a time to make a soft, slightly tacky dough.
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Instructions to make White Mountain Bread. To make the starter, bring a bowl, and in this bowl mix the yeast with honey properly. Then add in the slightly warm water. Stir the whole mixture properly until all three ingredients are well combined. Then let this mixture stand for 10 minutes so that it gains the bubbly texture and attains a foam.
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Add the all-purpose flour and salt to the bowl and stir gently to combine. Add the olive oil and stir until the dough comes together. Turn the dough onto a floured surface and knead for about 10 minutes, adding more flour until the dough is smooth and elastic. Grease a large bowl with olive oil and add the dough to coat.
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Transfer to a cornmeal-sprinkled baking tray, cover with a clean kitchen towel and let rise until almost doubled, about 45 minutes to 1 hour. They won't double in size. Preheat oven to 400ºF/200ºC about 20 minutes before you're going to bake the bread. When ready, bake the loaves in the center of the oven for 10 minutes.
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To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter. Proofed yeast mixture, 19.5 ounces AP flour, ½ cup lukewarm water, 1 ¼ tsp sea salt, 2 tbsp honey, ¼ tsp citric acid, 2 tbsp unsalted butter. Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
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Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes. Remove the pot's lid. Drop the floured bread dough in the centre of the hot pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.
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Let the yeast mixture sit for about 5-8 minutes until it becomes frothy. Combine dry ingredients: In another large mixing bowl, combine 6 cups of all-purpose or bread flour with 1 tablespoon of salt. Add wet ingredients to dry ingredients: Pour the activated yeast mixture and 1 cup of warm milk into the flour mixture.
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Let rise for about another hour, or until dough is about 1 inch above pan. 4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.
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In a large mixing bowl, put one and one half cups of flour, salt and oil. Blend with a wooden spoon. Start pouring in the water and blending (using a wooden spoon) making a thick batter (about the consistency of a cake batter). Take a whisk and whip out all the small lumps. Whip about 4-5 minutes.
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7. Sprinkle some semolina or grits on a cake lifter or pizza peel. Turn out the moutain bread onto the prepared peel and gently massage some extra flour on top.
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White Mountain Rolls. Warm milk in a sauce pan to lukewarm (do not exceed 110 degrees). Pour ¼ cup warm milk in glass measuring cup, add yeast and ¼ teaspoon sugar and stir, let rise 5 to 10 minutes. If yeast does not rise in 10 minutes throw away, yeast in no longer active and will not raise your dough. While yeast is proofing, add butter.
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Cover with a cloth, and place in a warm dry location to rise for one hour, or until double in size. Once the dough is double in size, punch it down, and need again for five minutes before shaping into your ball for the loaf of bread. Cut the top if you desire a design. Place into a bowl, or Dutch oven.
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2. Add the melted butter and warm water, stirring until fully combined. 3. Knead the dough for 10 minutes, until it is well-mixed, soft, and smooth. 4. Cover the bowl with a damp towel and let rise in a warm place for an hour or two. 5. Punch the dough down and place on a lightly floured surface. Knead again for another 5 minutes.
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Found this recipe here. White Mountain Bread is a standard White Bread. It can be baked round with a cross cut deep in the center or in a loaf pan with a single slit through the length of the bread. The top is coated with cake flour to give the bread its classic appearance, 6 quarts of water 1 lb of shortening 9 oz. salt 1 lb. sugar 12 oz. milk.
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1. Mix the salt and yeast into the flour. 2. Add the honey, butter, and enough water to form a slightly sticky dough.