Description

Pesto Star Bread is a visually stunning and delicious bread perfect for sharing. Layers of soft dough filled with vibrant pesto and Parmesan cheese are twisted into a beautiful star shape and baked to a golden brown. This recipe includes a soft, flavorful dough enriched with instant mashed potato flakes for tenderness, and is ideal as an appetizer or impressive side for any meal.

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

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large bowl, combine the flour, instant mashed potato flakes, sugar, and salt. Set this dry mixture aside.
Activate Yeast and Make Dough: In the bowl of a stand mixer, stir the warm milk and instant yeast together to activate. Let stand for 3 minutes until slightly frothy. Add the flour mixture and unsalted butter. Using the dough hook on medium speed, mix until the dough is smooth and soft, about 5-7 minutes.
First Rise: Lightly grease a mixing bowl with about ½ tablespoon vegetable oil. Place the dough inside, turning it over so both sides are coated with oil. Cover the bowl and let the dough rise for 1 hour until doubled in size.
Divide and Roll Dough: Sprinkle a surface with flour and divide the dough into 4 equal balls. Roll each ball into a thin 10-inch circle. Place the first circle onto a parchment-lined baking sheet.
Layer Filling: Spread one-third of the pesto over the first dough circle, leaving a ¼-inch border around the edge. Sprinkle with ¼ cup Parmesan cheese. Repeat this layering process with the second and third dough circles.
Top Layer: Place the fourth rolled dough circle on top of the layered stack without adding pesto or cheese.
Score and Twist: Place a 3-inch biscuit cutter in the center of the dough stack as a guide (do not press down). Using a sharp knife, cut through the dough layers into 16 strips, creating 8 pairs.
Form Star Shape: Remove the biscuit cutter. Take each pair of strips and twist them in opposite directions 2-3 times, then pinch the ends together using water if needed to seal. Repeat with all strips until the star shape is formed. Cover loosely with plastic wrap.
Preheat Oven and Egg Wash: Preheat the oven to 400 degrees F. Beat the egg in a small bowl and brush it over the top of the star bread evenly.
Bake: Bake the bread for 15 to 19 minutes or until golden brown. Remove from oven and let cool for about 10 minutes.
Serve: Optionally sprinkle with fresh grated Parmesan cheese and serve warm with additional pesto or marinara sauce for dipping.

Notes

Dough should be soft and smooth rather than stiff for the best texture.
Warm the milk to 115–120°F for optimal yeast activation; use a thermometer to check the temperature.
Measure flour by weight or use spoon-and-level for accuracy.
Spread pesto lightly on dough layers to prevent slipping during shaping.
Twist dough strips gently to avoid tearing and pinch ends firmly to hold shape.
Bake until golden brown as color indicates doneness better than exact timing.
Serve the bread warm with marinara or seasoned dipping oil for best taste.
Use instant yeast such as Fleischmann’s RapidRise; if using standard yeast, bloom the yeast first.
Store leftover bread wrapped at room temperature or refrigerate in humid environments. Consume within 2 days for best quality.
Reheat chilled leftovers by letting sit at room temperature for 20 minutes or warming gently in microwave at 50% power for 1 minute.

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 3 g
Sodium: 250 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 25 mg