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Pesto Star Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 19 minutes
  • Total Time: 1 hour 49 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

Pesto Star Bread is a visually stunning and delicious bread featuring layers of soft dough filled with fragrant pesto and Parmesan cheese. Perfect as a savory appetizer or accompaniment, this star-shaped loaf is twisted to reveal beautiful layers and baked to a golden brown. It offers a delightful blend of buttery, cheesy, and herbaceous flavors that will impress family and guests alike.

Ingredients

Scale

Dough

  • 2 cups all purpose flour, spooned & leveled (242 grams)
  • ½ cup instant mashed potato flakes (42 grams)
  • 2 tablespoons granulated sugar (27 grams)
  • 1 teaspoon salt
  • ¾ cup warm whole milk at 115-120 degrees F
  • 1 packet instant yeast (2 ¼ teaspoons)
  • ¼ cup unsalted butter, room temperature
  • ½ tablespoon vegetable oil (for greasing bowl)

Filling

  • ½-¾ cup pesto, pre-made
  • ¾ cup Parmesan cheese, grated or shredded
  • 1 egg (for egg wash)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all purpose flour, instant mashed potato flakes, granulated sugar, and salt. Stir together and set aside.
  2. Activate Yeast: In the bowl of a stand mixer, add the warm milk and instant yeast. Stir gently to combine and let it stand for 3 minutes to allow the yeast to bloom and activate.
  3. Make Dough: Add the dry flour mixture and softened butter to the yeast mixture. Using a dough hook attachment, mix on medium speed for 5 to 7 minutes until the dough is smooth, soft, and elastic.
  4. First Rise: Lightly grease a mixing bowl with about ½ tablespoon vegetable oil. Place the dough into the bowl and turn it over once to coat both sides in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1 hour, until doubled in size.
  5. Divide Dough: On a floured surface, divide the dough into 4 equal sized balls.
  6. Roll and Layer: Roll out one dough ball to a 10-inch round on a floured surface. Transfer it to a parchment-lined baking sheet. Spread one-third of the pesto evenly over the surface, leaving about a ¼ inch border. Sprinkle ¼ cup of Parmesan cheese on top, again leaving the edges bare. Repeat this layering process with the second and third dough balls, rolling each to 10-inch rounds and stacking them on top of each other with the pesto and Parmesan filling.
  7. Add Top Layer: Roll the fourth dough ball to a 10-inch circle and place it on top to complete the layered stack.
  8. Prepare for Twisting: Place a 3-inch round biscuit cutter in the center of the dough stack without pressing down; it will serve as a guide for cutting the star points. Using a sharp knife, make 16 evenly spaced cuts from the edge of the cutter out to the edge of the dough, creating 16 strips (8 pairs of strips).
  9. Twist Strips: Remove the biscuit cutter. Take two adjacent strips and twist them gently in opposite directions 2 to 3 times, then pinch the ends together firmly to seal the twists. Use a little water if needed to help seal. Repeat with all the strip pairs to form the star shape. Cover loosely with plastic wrap to keep the dough from drying out while you preheat the oven.
  10. Preheat Oven and Egg Wash: Preheat the oven to 400 degrees Fahrenheit. In a small bowl, beat the egg to use as an egg wash. Brush the entire top of the star bread gently with the egg wash to promote a shiny, golden crust.
  11. Bake: Bake the star bread for 15 to 19 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
  12. Cool and Serve: Allow the bread to cool on the baking sheet for about 10 minutes before serving. Optionally, sprinkle with fresh grated Parmesan or serve alongside additional pesto or marinara sauce for dipping.

Notes

  • The dough should be smooth and soft, not stiff, for the best texture.
  • Use warm milk between 115 and 120 degrees F to properly activate the yeast for optimal rise.
  • Measure flour by weight or use the spoon-and-level method to avoid dense dough.
  • Apply pesto lightly and evenly to prevent the layers from sliding during twisting.
  • Twist the dough strips gently to avoid tearing, and pinch the ends firmly to hold the star shape together during baking.
  • Bake until golden brown as color is the best indicator of doneness for this bread.
  • Serve the bread warm, paired with marinara sauce or a seasoned dipping oil for best flavor.
  • For yeast, instant rapid-rise yeast is recommended; if using active dry yeast, bloom it in warm water before mixing into the dough.
  • Store leftovers wrapped in plastic wrap at room temperature in a cool, dry place or refrigerate in humid climates. It keeps well for up to 2 days.
  • To reheat chilled leftovers, leave at room temperature for 20 minutes or warm in the microwave at 50% power for 1 minute to restore freshness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 220 kcal
  • Sugar: 3 g
  • Sodium: 320 mg
  • Fat: 9 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 40 mg

Find it online: https://cooksbylucy.com/pesto-star-bread-recipe/