Description
Pesto Star Bread is a visually stunning and deliciously savory bread perfect for sharing. Layers of soft, fluffy dough are spread with vibrant pesto and salty Parmesan cheese, then twisted into a star shape and baked to golden perfection. Ideal as an appetizer or a flavorful side, this bread pairs wonderfully with marinara or seasoned dipping oil.
Ingredients
Scale
Dough
- 2 cups All purpose flour, spooned & leveled (242 grams)
- ½ cup Instant mashed potato flakes (42 grams)
- 2 tablespoon 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
Filling
- ½-¾ cup Pesto, pre-made
- ¾ cup Parmesan cheese, grated or shredded
Egg Wash
- 1 Egg
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, instant mashed potato flakes, granulated sugar, and salt together. Set aside.
- Bloom Yeast: In the bowl of a stand mixer, add the warm whole milk and instant yeast. Stir to combine and let stand for 3 minutes until the yeast blooms.
- Make Dough: Add the flour mixture and room temperature unsalted butter to the yeast mixture. Using the dough hook attachment, mix on medium speed for about 5-7 minutes until the dough is smooth and soft.
- First Rise: Lightly grease a mixing bowl with vegetable oil. Place the dough in the bowl and turn it over to coat all sides lightly with oil. Cover the bowl and let the dough rise for 1 hour until doubled in size.
- Divide and Roll: On a floured surface, divide the dough into 4 equal balls. Roll out each ball into a thin 10-inch round circle.
- Layer with Filling: Place the first dough round onto a parchment-lined baking sheet. Spread about one-third of the pesto evenly over the dough, leaving a ¼-inch border. Sprinkle with ¼ cup Parmesan cheese. Repeat layering with the second and third dough rounds, pesto, and Parmesan. Finally, place the fourth rolled dough round on top without any filling.
- Prepare for Shaping: Place a 3-inch round biscuit cutter in the center of the dough stack as a guide, but do not press down.
- Cut and Twist: Using a sharp knife, make 16 evenly spaced cuts from the edge of the biscuit cutter to the edge of the dough to form 16 strips (8 pairs). Remove the biscuit cutter. Twist each pair of dough strips in opposite directions 2-3 times and pinch the ends together, using water to seal if needed.
- Second Rise: Loosely cover the shaped star bread with plastic wrap while preheating the oven.
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
- Brush with Egg Wash: Beat the egg in a small bowl and brush it over the entire star bread for a golden, shiny finish.
- Bake: Bake the bread for 15 to 19 minutes, until golden brown and cooked through.
- Cool and Serve: Let the bread cool for about 10 minutes before serving. Optionally, sprinkle with fresh grated Parmesan or serve alongside extra pesto or marinara sauce.
Notes
- Dough should be smooth and soft but not stiff to ensure a light texture.
- Warm the milk to 115-120°F for optimal yeast activation; using a digital thermometer is recommended.
- Use the spoon-and-level method or measure flour by weight for accurate results.
- Spread pesto lightly to prevent layers from slipping during twisting.
- Twist dough strips gently to avoid tearing, and pinch ends firmly to keep the star shape intact.
- Bake until golden brown; color is the best indicator of doneness.
- Best served warm with marinara or seasoned dipping oil.
- Use rapid-rise instant yeast like Fleischmann’s for best results; if using standard yeast, bloom it first.
- Store leftover bread wrapped at cool room temperature or refrigerate in humid climates; consume within 2 days for best quality.
- Reheat chilled bread at room temperature for 20 minutes or microwave at 50% power for 1 minute.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
