Description
Pesto Star Bread is a visually stunning and delicious bread featuring layers of pesto and Parmesan cheese. This soft, fluffy bread is shaped into a star with twisted layers, offering a perfect combination of buttery, cheesy, and herby flavors. Ideal as a savory appetizer or side, it’s best served warm alongside marinara or dipping oil.
Ingredients
Scale
Dough Ingredients
- 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
- 1 Egg
Instructions
- Mix dry ingredients: In a large bowl mix the flour, potato flakes, sugar, and salt together. Set aside.
- Activate yeast and form dough: In the bowl of a stand mixer, add the warm milk and yeast, stir to combine and let it stand for 3 minutes to bloom. Add the flour mixture and butter. Using the dough hook, mix on medium speed until the dough is smooth and soft, about 5-7 minutes. Place the dough into a lightly greased mixing bowl, turning it over to coat all sides, and cover to let it rise for 1 hour.
- Divide and roll dough balls: On a floured surface, divide the dough into 4 equal balls. Roll out one ball into a 10-inch round. Place on a parchment-lined baking sheet and spread ⅓ of the pesto evenly, topping with ¼ cup Parmesan cheese, leaving a ¼-inch border around the edge.
- Layer remaining dough and filling: Repeat rolling out the second and third dough balls to 10-inch rounds. Place each on top of the previous layer, spreading pesto and Parmesan as before. Top with the fourth rolled-out dough ball without adding filling.
- Cut and twist star sections: Place a 3-inch round biscuit cutter in the center as a guide. Cut the dough into 16 strips around the circle. Remove the cutter. Twist each pair of strips 2-3 times in opposite directions and pinch the ends together, using water to seal if needed. Repeat this for all eight pairs. Cover loosely with plastic wrap while preheating the oven.
- Preheat oven and egg wash: Preheat oven to 400 degrees Fahrenheit. Beat the egg in a small bowl and brush it gently over the top of the star bread for a beautiful golden finish.
- Bake and cool: Bake the bread for 15 to 19 minutes until golden brown. Let it cool for about 10 minutes before serving. Garnish with extra Parmesan cheese or serve alongside additional pesto or marinara sauce.
Notes
- Dough should be smooth and soft, not stiff.
- Use warm milk (115–120°F) to activate the yeast properly; warm the milk in the microwave or on the stovetop and check with a thermometer.
- Measure flour by weight or use the spoon-and-level method for accuracy.
- Spread pesto lightly to avoid slipping layers. Twist strips gently to prevent tearing the dough.
- Pinch twisted ends firmly to hold the star shape during baking.
- Bake until golden brown; visual color is the best indicator of doneness.
- Serve warm with marinara or seasoned dipping oil for best flavor.
- If using a standard yeast instead of instant, bloom the yeast first before mixing the dough.
- Store leftovers wrapped in plastic wrap at room temperature or refrigerate in humid climates. Best eaten fresh but good for up to 2 days.
- Reheat chilled leftovers at room temperature for 20 minutes or microwave at 50% power for 1 minute.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
