Make this Pesto Twisted Star Bread for the holidays. It is a delicious centerpiece well worth the effort. It is easier to make than it looks.
A Beautiful Alternative to Wreath Bread
This Twisted Star Bread is fun to make and is a beautiful alternative to Wreath Bread. The bread dough is the same but it is shaped differently. The star bread is made in 4 different layers of dough, cut into a star burst, and twisted to form an 8 pointed star. The wreath bread is made like a jelly roll, cut, and twisted to form the wreath. Both are pretty and honestly, it is hard to decide which to make.
Initially, I was thinking of making a Pesto Wreath Bread but when I saw this sweet Christmas Star Twisted Bread filled with jam, I changed my mind. I have made wreath breads before but this is a first for me and so I decided to go with it and I am glad I did. It was fun to make and it turned out beautifully.
Making The Bread Dough
I used my stand mixer to make the dough. This saves me a lot of time and energy in forming the dough. It has also proven to be very effective as you can see in these two other recipes I have recently shared.
1. Potica (Slovenian Nut Roll)
2. Mixed Fruit Braid
Forming and Shaping The Twisted Star Bread
Shaping the star bread looks complicated but it is not. You actually divide the bread dough into 4 pieces and roll them out like flat breads. Then, you spread the pesto on 3 of the rolled out dough and stack them all together. I used store bought pesto but you can definitely make your own if preferred.
Then, you cut out 16 strips like a star burst emanating from the center. Finally, you take 2 adjacent strips, twist them outwards and pinch the ends together. Repeat with the remaining strips of dough to form an 8 pointed star.
Final Rise
After shaping the Pesto Twisted Star Bread, allow it to rise for another 45 minutes before baking it for 20 to 22 minutes in a preheated 375˚F/190⁰C oven. Then, brush melted butter all over the bread after you take it out from the oven.
Similar Tools Used in Making This Pesto Twisted Star Bread
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KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Pesto Twisted Star Bread
Equipment
Ingredients
- ⅔ cup warm water (110⁰F/43⁰C) (60ml)
- 1 tsp sugar
- 2½ tsp active dry yeast
- 3½ cups unbleached white bread flour (525g)
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp butter (cut into cubes) (52g)
- 1 large egg
- ½ cup warm milk (60ml)
- 2 tbsp butter (melted)
Filling
- 1 cup pesto** (80g)
Instructions
- Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.
- Combine bread flour, sugar, salt, and butter in stand mixer bowl. Create a well in the center. Add egg, warm milk, and yeast mixture.
- Attach dough hook and turn on the mixer on speed 2. Mix for 1 minute. Scrape dough down dough hook and down sides of bowl if necessary.
- Turn on the mixer again on speed 2 and continue to mix for another 5 minutes. Turn off mixer and remove bowl from the stand mixer.
- Gather the dough from the bowl and form a neat, tight ball. Place the dough back into the bowl and cover bowl with a plate. Leave to rise for 1 to 1½ hours until dough has more than doubled in volume.
- Turn dough onto a lightly floured work surface. Punch down gently and cut into 4 portions. Form each portion into a ball.
- Roll one portion of dough into and 11 inch circle. Place the rolled out dough onto a parchment line baking sheet. Spread ⅓ of the pesto to within ½ inch of the edge. Repeat with 2 more balls of dough.
- Roll out the remaining ball of dough and place on the top. Do not spread pesto on the top. You should end up with 4 layers of dough.
- Place a small 2½ inch bowl or round cutter in the center of the top layer of dough. Do not press down. With a sharp knife, make 16 evenly spaced cuts from the small bowl or round cutter to the edge of the dough to form a star burst.
- Take 2 adjacent strips of dough and twist two or three times outward. Pinch ends together. Repeat with remaining strips of dough.
- Cover with oiled plastic wrap and leave in a warm place to rise for approximately 45 minutes.
- Preheat oven to 375˚F /190⁰C. Bake for 20 to 22 minutes or until golden brown. Remove from oven and brush melted butter on the top.
- Carefully transfer onto a wire rack to cool completely.
Notes
Nutrition
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