star bread

It's super easy to make this Pesto Star Bread. A simple, soft dough with both red and green pestos and a little cheesy goodness.&nbsp; You can also swap out the pesto for other savory or sweet fillings.

Red and Green Pesto Star Bread Recipe - video tutorial

C whole milk

active dry yeast

sugar

butter

C all purpose flour

sea salt

C italian blend cheese

Egg (slightly beaten)

salt (optional)

In in your mixing bowl with a dough hook add yeast, sugar and warm milk (about 40 seconds in the microwave to get it to 110 degrees), let sit for 10 mins.

then add the butter, salt and 2 C flour and mix until the dough comes together and starts to clean the sides - add more flour if needed just 2 Tbsp at a time, don't add too much flour - you'll end up with tough dough.

Place the dough in a lightly oiled bowl and flip to coat both sides, then cover and let rise until doubled in size, about an hour.

punch down and divide into four equal balls.

Roll each ball out to 10-12 inches and use a plate cut circles.

spread the 1/3rd of the pesto onto a circle then 1/3rd of the cheese, repeat leaving the 4th final circle blank

place a 2 inch cutter or glass in the center of the circle - this is to mark where your NOT going to cut. cut the circle into 16 wedges

twist every two wedges the opposite direction then pinch together - repeat around

let rise 15 mins

preheat oven to 400

brush with the beaten egg, sprinkle on salt if desired

bake 15-18 mins

https://www.youtube.com/watch?v=yJ5-I5G438o

The dough for this bread is super easy to make and it's easier than you think to create the beautiful star pattern.  My kids love the pesto star bread best but the sweet is always a fun treat too!
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The filling for this are endless - you could do melted butter, cinnamon and sugar or cookie butter or marinara or pretty much anything you can spread! 

STAR BREAD RECIPE
ashleemarie.com/red-green-pesto-star-braid-recipe-video-tutorial/
Dough
1 C whole milk
2 1/2 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1/4 C butter softened
2 1/4 C all purpose flour
1 teaspoon sea salt
Savory Filling
Pesto - 1 of each to use both red and green
1/2 C Italian blend cheese
Sweet Filling
Nutella
Peanut butter
Coating
1 Egg slightly beaten
Course salt optional
In in your mixing bowl with a dough hook add yeast, sugar and warm milk (about 40 seconds in the microwave to get it to 110 degrees), let sit for 10 mins.
then add the butter, salt and 1 1/2 C flour and mix until the dough comes together
Keeping adding more flour 1/4 C at a time until the dough starts to clean the sides - don't add too much flour - you'll end up with tough dough.
Once the sides are clean keep kneading the dough until the dough has a nice stretch
Place the dough in a lightly oiled bowl and flip to coat both sides, then cover and let rise until doubled in size, about an hour.
punch down and divide into four equal balls.
Roll each ball out to 10-12 inches and use a plate cut circles.
spread the 1/3rd of the pesto (or nutella/peanut butter - tip microwave the nutella/peanut butter a little to make it easier to spread) onto a circle then 1/3rd of the cheese,
repeat leaving the 4th final circle blank
place a 2 inch cutter or glass in the center of the circle - this is to mark where your NOT going to cut. cut the circle into 16 wedges
twist every two wedges the opposite direction then pinch together - repeat around
let rise 15 mins
preheat oven to 400
brush with the beaten egg, sprinkle on salt if desired
bake 15-18 mins

MORE BREAD VIDEOS
Rosemary Bread https://youtu.be/AsTz5FyHat0
Hawaiian sweet rolls https://youtu.be/wC9fJUxQHZI
5 types of cinnamon rolls https://youtu.be/_6QUNu-OXLw
LIVE - crescent rolls https://youtu.be/Ao4jBvgtklU
LIVE - 60 min breadsticks https://youtu.be/S5JhiSOtvlg
Sausage and cheese kolaches https://youtu.be/94MLUkNoJx4
Kouign Amann https://youtu.be/uubfn_WxE-o
Flour Tortillas https://youtu.be/VZLkoR5heq0

ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can cook with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making

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ashlee@ashleemarie.com

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How to make Star Bread - both savory and sweet!

Watch the video tutorial (above) before beginning so you can easily shape this star bread masterpiece. What I love most about this homemade bread recipe, besides its ability to impress EVERYONE, is that the rise times have been reduced. If the bread rises for too long, it could lose its shape. I love a shortcut recipe!

Star Bread

Tablespoons granulated sugar

(180 milliliters) whole milk

(60 grams) unsalted butter, softened to room temperature

salt

filling (see recipe note)

egg wash: 1 large egg beaten with 1 Tablespoon (15 milliliters) milk

Make the dough

 Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix by hand in this step

 Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Using lightly floured hands, form it into a ball. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough.

Place the dough in a greased bowl (nonstick spray is fine) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 150°F, then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

Prepare filling: 

Line a large baking sheet with parchment paper or a silicone baking mat and prepare your star bread filling. See all my options in the recipe notes below.

Assemble the bread: 

Watch the video above to guide you through this step. Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and, with a floured rolling pin, roll each out into a thin 10-inch circle. Place the bottom circle on prepared baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape. Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Using a sharp knife or pizza cutter, cut any scraps around the edges so you have an even circle. Place a 3 inch round object or bowl in the center and make an indent. This is the center of the star. Now it&#8217;s time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.

 Cover the shaped bread with plastic wrap or aluminum foil and let it rest for 20 minutes.

Bake the bread

Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminum foil. Remove from the oven and cool for 5 minutes.

Dust confectioners&#8217; sugar on top and enjoy warm. Cover and store leftover star bread at room temperature for 1-2 days or in the refrigerator for 4-5 days.

My 11 year old made this all by herself ( with a little bit of assistance ) turned out wonderful. Will be making this again for sure.

Thanks for the great recipe! As an Iowan 4-H’er, I entered this bread into the county fair two years ago and qualified for the Iowa State Fair. I received a blue ribbon! I am still making this recipe for my family to enjoy. It’s a blue ribbon bread!

Made this with the filling from NYT Cooking's chocolate babka recipe, and it was delicious. Basically a sweetened ganache: heat .75 c cream, .5 c sugar &amp; pinch of salt on stove, simmer til sugar fully dissolves, about 5 mins. Pour over 8 T unsalted butter, cut up small, 6 oz chopped bittersweet chocolate, and 2 t vanilla. Stir until smooth. Cool to room temp before filling the bread. Half is enough to fill the bread; we drizzled more on after.

Thx for the recipe and instructions. It’s impressive and tasty except the edges. How to make the edges not so dry?

Made this today and it was perfect for our Epiphany celebration! I made it with the cinnamon sugar filling and it was the perfect amount of sweetness.

Not sure I’ve ever commented but this recipe is a favorite of mine! Ive made it both by hand and with the kitchenaid and both turn out wonderfully. 
I love raspberry jam or cinnamon &amp; sugar!

I finally made your recipe this morning and it is divine! Very easy with excellent instructions. I filled mine with an orange cream cheese frosting and walnuts, and sprinkled some maple sugar on top before baking. Thanks!

Sally’s Star Bread was so delicious and a lot easier than expected to make! Made it with the cinnamon sugar filling. Will be trying chocolate or Nutella next! 10/10!!

I made this tonight! My daughter and I absolutely loved it! Super easy recipe to follow. I did it with Nutella and it turned out amazing! 10/10

https://www.youtube.com/watch?v=74yD-szmclY

Learn how to make surprisingly easy homemade star bread. This festive holiday brunch recipe impresses everyone!

Get the full recipe: https://sallysbakingaddiction.com/star-bread/

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#baking #recipes #starbread

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Star Bread | Sally's Baking Addiction

The savory star bread recipe that will make your holiday table shine -- Scallion Star Bread!

Savory Scallion Star Bread with Duck Fat

flour

whole fat milk powder

Tbsp sugar

instant yeast

milk, lukewarm

unsalted butter, melted (not hot)

duck

5-6 scallions, finely chopped ((also called green onions, can be subbed with chives))

whisked

In a large bowl, add flour, milk powder, sugar, yeast, and salt.  Stir around with a spatula and make a well in the center.  Add milk and melted butter into the well.  Stir with the spatula until a rough ball forms.  The dough should look shaggy and rough.  In the same bowl, knead until smooth and elastic, about 5 minutes.

Cover with plastic wrap and set aside in a warm place until doubled in size, about 60-90 minutes.

Remove dough from the bowl and onto a clean surface.  Using a bench scraper or knife, cut dough into 4 equal pieces.  Roll each piece into a ball and return to the bowl, covered with plastic wrap.

Working with one dough ball at a time, roll into a 10-inch circle.  Repeat until you have 4 circles.  (The unrolled dough balls can remain covered in the bowl.)

Prepare ingredients for filling:  finely chop the green onions and divide into 3 equal portions on a plate.  Spoon duck fat into a small bowl and set aside at room temperature, to soften.

On an unrimmed baking sheet, assemble the layers: add a 10-inch circle, brush a thin layer of duck fat, sprinkle a generous amount of scallions, then sprinkle lightly with salt.  Repeat until you have 3 layers of duck fat + scallions.  Finally, top with the last 10-inch circle.  There will be 4 layers of dough circles but you will only be filling 3 layers with the duck fat and scallions.

Using a knife or bench scraper, cut 16 even wedges.  Make sure to leave a small circle of dough in the center -- this will hold the wedges together!  The cuts will look like the spokes of a bicycle, radiating outward.  Taking two wedges at a time, twist away from each other twice.  Pinch edges together.  Repeat until all the wedges have been twisted together; there should be 8 points altogether.

Cover with plastic wrap and rest for 20 minutes.  Preheat oven to 350F/175C.

Remove plastic wrap and brush with egg wash.  Bake until puffed and golden, about 22-25 minutes.  Enjoy!

Dough:

This looks incredible. I’d love to try this recipe.. could I use cooking oil/butter or ghee as a substitute for the duck fat or drippings?

https://www.youtube.com/watch?v=HKXEiQLw250

The savory bread recipe that will make your holiday table shine -- Scallion Star Bread!  Find the recipe on the blog:

https://thesubversivetable.com/scallion-star-bread/

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