Description
A visually stunning and delicious Pesto Star Bread recipe that combines soft, fluffy dough with savory pesto and parmesan layers, twisted into a beautiful star shape. Perfect as a centerpiece appetizer or snack to impress guests and family.
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
- 1 Egg (for egg wash)
Instructions
- Prepare dry ingredients: In a large bowl mix the flour, instant mashed potato flakes, granulated sugar, and salt together. Set aside.
- Activate yeast and mix dough: In the bowl of a stand mixer, combine warm whole milk and instant yeast. Stir to combine and let stand for 3 minutes to bloom the yeast. Add the flour mixture and room temperature unsalted butter. Using a dough hook, mix on medium speed for 5-7 minutes until the dough is smooth and soft.
- First rise: Place the dough into a lightly greased mixing bowl (using about ½ tablespoon vegetable oil), turning the dough so both sides are greased. Cover and let the dough rise for 1 hour until doubled in size.
- Shape dough circles: On a floured surface, divide the dough into 4 equal balls. Roll each ball into a 10-inch round circle. Place the first circle on a parchment lined baking sheet and spread ⅓ of the pesto evenly over it, then sprinkle ¼ cup parmesan cheese leaving a ¼ inch border around the edges. Repeat this layering with the second and third dough circles.
- Top layer: Roll out the last dough ball to a 10-inch circle and place it on top of the layered stack without spreading pesto or cheese on it.
- Cutting the star shape: Place a 3-inch round biscuit cutter in the center of the dough stack as a guide (do not press down). Using a sharp knife, cut the dough from the edge of the cutter to the edge of the circle into 16 equal strips, forming 8 twist pairs.
- Form the star: Remove the biscuit cutter. Take two adjacent strips and twist them in opposite directions 2-3 times, then pinch the ends together to seal them, using a little water if needed. Repeat with all strip pairs to form eight twisted star points. Cover loosely with plastic wrap while you preheat the oven.
- Preheat and egg wash: Preheat the oven to 400 degrees Fahrenheit. In a small bowl, beat the egg and brush the entire top of the star bread with the egg wash for a golden finish.
- Bake: Bake the bread in the preheated oven for 15 to 19 minutes until golden brown and cooked through.
- Cool and serve: Remove from the oven and let cool for about 10 minutes before serving. Optionally sprinkle with extra fresh grated parmesan or serve with additional pesto or marinara sauce.
Notes
- Dough should be smooth and soft, not stiff, for best texture.
- Warm milk between 115–120°F activates yeast optimally; use a thermometer to ensure accuracy.
- Measure flour by weight or use spoon-and-level method for consistent results.
- Spread pesto lightly to prevent slipping of layers during twisting.
- Twist strips gently to avoid tearing the dough and pinch ends firmly to hold the star shape.
- Bake until golden brown—color is the best indicator of doneness.
- Serve the star bread warm with marinara or seasoned dipping oil for best flavor.
- Use fast action instant yeast like Fleischmann’s RapidRise for quick rising; if using active dry yeast, bloom it first.
- Store leftover bread wrapped in plastic wrap at room temperature; refrigerate in humid climates; best consumed within 2 days.
- Reheat chilled leftovers at room temperature for 20 minutes or microwave at half power for 1 minute.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 300 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: 35 mg
