Pesto Star Bread

The recipe Saturday was pesto star bread — layered yeast bread with pesto between layers, shaped into a star pattern by cutting and twisting before baking. The kind of dramatic bread the magazines run for fall.

The recipe is below.

Pesto Star Bread

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 2 hours 30 minutes (includes rising) | Servings: 8

Ingredients

• 2/3 cup warm whole milk (about 110°F)
• 2-1/4 teaspoons active dry yeast (1 packet)
• 3 tablespoons granulated sugar
• 1 large egg, room temperature
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup prepared basil pesto
• 1 egg, beaten (for egg wash)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon melted butter, for brushing
• Flaky sea salt, for finishing

Instructions

1. Activate the yeast. Combine warm milk, yeast, and a pinch of the sugar in a small bowl. Let stand until foamy, about 5–10 minutes.
2. Make the dough. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, egg, and softened butter. Stir until a shaggy dough forms, then turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
3. Let it rise. Place dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1-1/2 hours.
4. Divide and roll. Punch down the dough and divide into 4 equal pieces. Roll each piece into a 12-inch round on a lightly floured surface.
5. Layer with pesto. Line a baking sheet with parchment paper. Place the first round on the sheet and spread with about 2-1/2 tablespoons of pesto. Top with the second round, spread with remaining pesto. Stack the third round and spread it with a thin layer of pesto. Place the final round on top.
6. Shape the star. Place a 3-inch round cutter (or drinking glass) in the center of the stack as a guide—do not press through. Using a sharp knife or bench scraper, cut the layered dough into 16 equal strips radiating from the center circle to the edge. Remove the center guide. Take two adjacent strips and twist them away from each other twice, then pinch the ends together. Repeat with all remaining pairs to create 8 twisted points.
7. Second rise. Cover the shaped star loosely and let rise for 20–30 minutes. Meanwhile, preheat the oven to 375°F.
8. Bake. Brush the star bread gently with beaten egg wash and sprinkle with Parmesan. Bake for 22–25 minutes, until deep golden brown and cooked through.
9. Finish and serve. Remove from oven, brush with melted butter, and sprinkle with flaky sea salt. Let cool for 5 minutes, then serve warm. Pull apart at the twisted sections to eat.

Nutrition (per serving)

Calories: 340 | Protein: 9g | Fat: 16g | Carbs: 40g | Fiber: 2g | Sodium: 480mg