Pesto Twisted Star Bread
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.
Keyword : 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
** I used store bought pesto but you can make your own, if preferred.
Nutrition
Calories: 195kcal
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