Soft, savory, and sweet, this luscious sourdough summer squash milk bread hits all the right notes.
So far this summer, I’ve combined my relentless summer squash with my equally abundant sourdough starter to make things like cakes and muffins. But, when I combined them in a naturally leavened loaf instead, the game changed, and I started adding squash to any loaf I could.
My favorite of the squash-plus-bread creations is this sourdough summer squash milk bread. Although milk, butter, and eggs give it a brioche-like decadence, juicy grated squash and moisture-trapping tangzhong ensure it maintains ethereal lightness. With a savory sourdough leaven and a hint of summery sweetness, it also offers a harmonious flavor experience.
I can tell you that it makes enchanting sandwiches and toasts, but what you use it for is entirely up to you, and there are no wrong answers.
What is tangzhong?
This Japanese-style milk bread employs a tangzhong, a method for precooking a portion of the flour and milk into a paste. Yes, this is an extra step in the process, but it locks in moisture to create a supremely light, springy loaf that stays fresh for days.
The tangzhong method used in the recipe is based on the one I learned from Kristina Cho in the book “Mooncake and Milk Bread”. To learn more about milk bread, and for other great recipes, check out the book and her website.
Sourdough Summer Squash Milk Bread
Ingredients
Tangzhong
- 35 grams (¼ cup) bread flour
- 180 grams (¾ cup) whole milk
Squash bread
- 390 grams (2¾ cup) bread flour
- 50 grams (¼ cup) sugar
- 6 grams (1 tsp) fine salt
- 150 grams (1 cup lightly packed) coarsely grated summer squash
- 85 grams (6 tbsp) unsalted butter melted and cooled, plus more for pan
- 125 grams (½ cup) active sourdough starter
- 1 large egg
- Neutral oil or nonstick spray for proofing container
Egg wash
- 1 large egg
- 15 grams (1 tbsp) heavy cream
Instructions
- In a small saucepan combine the flour and milk for the tangzhong. Cook over low heat, whisking continuously, until the mixture thickens to a mashed potato consistency, about 4-5 minutes. Remove from heat and transfer to a small bowl to cool.
- In the bowl of a stand mixer combine bread flour, sugar, and salt. Add summer squash, melted butter, sourdough starter, and egg. Add tangzhong once it has cooled. Mix together with a rubber spatula or wooden spoon until a shaggy dough forms.
- With a dough hook attachment, knead dough on medium-high speed for about 8-9 minutes or until dough is smooth and tacky. Perform a window pane test to evaluate gluten development (see notes).
- Transfer dough to a clear bowl or container that has been lightly greased with oil. Cover loosely with plastic wrap or a kitchen towel. Leave at room temperature until doubled in volume, about 4-6 hours (see notes).
- Butter a 9×5-inch loaf pan. Punch down dough and transfer to a floured surface. Knead briefly to knock out excess air. Divide dough into 8 equal pieces (use a scale if you have one for accuracy). Pinch and pull the sides of each piece of dough into the middle to form them into taut balls.
- Place dough balls seem-side down, side-by-side in the loaf pan.
- Cover and allow dough to rise until about doubled. This may take around 3-4 hours.
- When ready to bake, preheat oven to 350°. In a small bowl whisk together egg and heavy cream for egg wash. Brush the top of the loaf with egg wash.
- Bake 40-50 minutes until golden brown and internal temperature of 190°. If needed, cover the sides with foil for the last 10 minutes of baking if they are browning too quickly. Remove to a wire rack to cool completely before slicing.
