Description

Pesto Star Bread is a visually stunning and deliciously flavored bread featuring layers of fluffy dough filled with vibrant pesto and Parmesan cheese. This recipe yields a beautifully twisted star-shaped bread perfect for serving warm alongside marinara or your favorite dipping oil. The bread is soft and tender with a golden crust, making it an impressive centerpiece for gatherings or a tasty treat.

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

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Instructions

Mix Dry Ingredients: In a large bowl, combine the flour, instant mashed potato flakes, sugar, and salt. Set aside.
Activate Yeast: In the bowl of a stand mixer, add the warm whole milk and instant yeast, stirring to combine. Let it sit for 3 minutes to bloom the yeast.
Make Dough: Add the flour mixture and softened butter to the yeast mixture. Using the dough hook attachment, mix on medium speed for 5 to 7 minutes until the dough is smooth and soft.
First Rise: Transfer the dough to a lightly greased bowl, turning it over to coat all sides with oil. Cover and let it rise in a warm place for 1 hour until doubled in size.
Shape Dough Layers: On a floured surface, divide the dough into 4 equal balls. Roll one ball out to a 10-inch round and place on a parchment-lined baking sheet. Spread one third of the pesto over the dough, avoiding the outer ¼ inch, then sprinkle with ¼ cup of Parmesan cheese.
Repeat Layering: Roll out the second dough ball to 10 inches, layer it over the first, spread another third of pesto, and sprinkle Parmesan. Repeat with the third dough ball in the same way. Top with the rolled out fourth dough ball.
Cut Dough: Place a 3-inch round cutter in the center of the stacked dough as a guide. Using a sharp knife, cut through the layers, making 16 total strips (8 pairs).
Form Star Shape: Remove the cutter. Twist each pair of strips in opposite directions 2-3 times, then pinch the ends together to seal, using a little water if needed. Repeat until all strips are twisted and sealed. Cover loosely with plastic wrap.
Preheat Oven and Egg Wash: Preheat the oven to 400°F. Beat the egg in a small bowl and brush it over the top of the bread to help it brown.
Bake: Bake the bread for 15 to 19 minutes until golden brown and cooked through.
Cool and Serve: Let the bread cool for about 10 minutes before serving. Optionally, sprinkle with additional grated Parmesan or serve with extra pesto or marinara sauce.

Notes

Dough should be smooth and soft, not stiff, to ensure a tender bread texture.
Use warm milk (115–120°F) to properly activate the yeast. Use a thermometer for accuracy.
Measure flour by weight or use the spoon-and-level method for best results.
Spread pesto lightly on each layer to prevent slipping during twisting.
Twist dough strips gently to avoid tearing and pinch ends firmly to maintain the star shape.
Bake until golden brown; color is the best indicator of doneness.
Serve warm with marinara or seasoned dipping oil for best flavor.
Use fast-acting instant yeast like Fleischmann’s RapidRise. If using standard yeast, bloom it first before adding to dough.
Store leftovers wrapped at room temperature or refrigerate in humid climates. Consume within 2 days for best freshness.
Reheat chilled leftovers at room temperature for 20 minutes or microwave at 50% power for 1 minute.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 3 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 45 mg