Basil Pesto Star Bread

pastic pesto star bread on parchment paper with basil around, bowl of pesto, and a knife.

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!

Course: Appetizer

Cuisine: American

Prep Time: 45

Cook Time: 35

Proofing Time: 2

Servings: servings

Calories: 370kcal

Ingredients

Bread

4 cups all purpose flour
2 teaspoons instant yeast
1½ teaspoons kosher salt
1 teaspoon diastatic malt powder
¾ cup water
¼ cup olive oil
2 large eggs
½ cup buttermilk
¾ cup basil pesto

Egg Wash

1 large egg
1 Tablespoon water

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℉/26℃ 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℉/177℃.
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

- 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.

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