Go Back Email Link
–+ servings
pastic pesto star bread on parchment paper with basil around, bowl of pesto, and a knife.

Basil Pesto Star Bread

5 from 1 vote
Prep Time: 45 minutes
Cook Time: 35 minutes
Proofing Time 2 hours
Author: Traci Crossland
The perfect appetizer, snack, or side dish! This Basil Pesto Star Bread is light, fluffy, easy to pull-apart, and full of flavor. There is no better crowd-pleasing bread to make this holiday season!

Ingredients

Bread

Egg Wash

  • 1 large egg
  • 1 Tablespoon water
US Customary - Metric

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, salt, and malt powder.
  • Mix on low speed until well combined.
  • Add water, olive oil, eggs, and buttermilk.
  • Mix on low speed until ingredients are combined, about 1-2 minutes.
  • Increase speed to high.
  • Knead until dough pulls away from the bowl and becomes smooth, about 10-12 minutes.
  • Place in a covered container that has been sprayed with cooking spray.
  • Allow to rise in a warm place, or in a proofing box set to 78℉ until doubled in bulk, about 1-1½ hours.
  • Punch dough down and turn out on lightly floured surface.
  • Divide dough into fourths.
  • Round each piece of dough.
  • Wrap in plastic wrap.
  • Refrigerate for 20 minutes.
  • Working with one piece of dough at a time, remove from refrigerator.
  • Place on a piece of parchment.
  • Roll into a 12 inch circle.
  • Spread ¼ cup pesto over top, leaving a ½ inch border around outside edge.
  • Remove another piece of dough from refrigerator.
  • Roll into 12 inch circle.
  • Place on top of 1st circle of pesto covered dough.
  • Top with ¼ cup pesto, leaving a ½ inch border around dough
  • Repeat with 3rd piece of dough.
  • Top with remaining pesto, leaving a ½ inch border around dough.
  • Roll out final ball of dough and top.
  • Place a glass with a 2½ inch-3 inch mouth in center of dough.
  • Cut dough in equal quarters starting at glass and working to edge of dough.
  • Cut each fourth in half, following the same technique.
  • Cut each piece in half again.
  • Remove glass.
  • Gently lift 2 side-by-side pieces of dough.
  • Twist twice outwards.
  • Pinch ends together.
  • Repeat with remaining pieces of dough.
  • Cover with plastic wrap.
  • Heat oven to 350℉.
  • Make the egg wash by whisking together the egg and the water until smooth. Set aside.
  • When oven is hot, slide dough onto a flat pan.
  • Brush top and sides of dough with egg wash.
  • Place in oven.
  • Bake for 35-40 minutes, or until done.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
    • Check your yeast and make sure it’s in-date and active.
    • A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it will read about 70 degrees F.
    • Proofing times will vary depending on room temperature! The warmer the space, the faster the dough will rise.
    • If the rolled out dough starts to proof while you're rolling out your next piece, place it on a pan and cover it with plastic wrap. Then, place it in the fridge while you work.
    • When layering the dough, if you notice any pieces are significantly larger than others, you can trim the excess dough away with a pair of scissors. You want the dough circles all to be as close in size as possible!
    • Do NOT take the pesto all the way to the edge of the dough. You will need a small edge to be able to pinch the ends together.
    • Try and get the glass as close to the center of the dough as you can! This will help keep your cuts even.
    • When cutting, use a sharp knife to make your cuts. If your knife isn't sharp enough, it will not cut the dough well and may squish out the pesto.
    • Work with only two pieces of dough at a time when shaping!
    • Be sure to twist the two dough pieces in OPPOSITE directions. Do not twist inwards.
    • Pinch the ends together tightly! Though, you may need to re-pinch the dough before baking.
    • Do not skip the egg wash!
    • Let the bread cool before serving.

Nutrition

Serving: 1pieceCalories: 370kcalCarbohydrates: 46gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 44mgSodium: 614mgPotassium: 120mgFiber: 3gSugar: 2gVitamin A: 499IUVitamin C: 0.01mgCalcium: 65mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.