Pesto Star Bread
Pull apart bread is always a crowd pleaser. There's something so fun about all your friends and family tearing and sharing a loaf of bread. This specific recipe looks like a work of art and you will have everyone thinking you spent hours making it. Make this for your next get together and I promise it will be the hit of the party.
I had some leftover pesto in my freezer that I thawed out, but your favorite store bought pesto will work just fine for this recipe. I've also included my pesto recipe at the bottom of the page just in case you want to make it from scratch.
The thing I love most about this pull apart bread is that you are not pulling off layers, but each piece has 4 layers of twisted pesto goodness in it. You will also have to throw some elbows and fight for the piece in the center. Its always the best part!
This recipe is definitely not your basic Pinterest pull-apart bread. It's better. Don't succumb to cutting a loaf of store bought bread and stuffing cheese in it. Do the real thing and be proud of yourself for creating something so beautiful!
- 3/4 cup + 3 Tablespoons milk (warmed up to 115 degrees)
- 1/2 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 egg beaten (for brushing on top of bread)
- 3 cups packed fresh basil
- 4 cloves garlic
- 3/4 cups grated parmesan cheese
- 1/3 cup pine nuts
- 1 teaspoon salt
- 1/2 cup olive oil
- Warm up milk in microwave for about 45 seconds or until 115 degrees
- Pour milk, yeast, and sugar in your mixing bowl and let sit for 10 minutes. You will see it start to foam on top.
- Add in the melted butter, salt, and all purpose flour.
- Mix it on medium speed with a hook attachment until the dough comes together and forms a ball.
- Place the dough in a greased bowl and cover with plastic wrap. Plate in a warm place for an hour or until it doubles in size.
- While the dough is rising, create your pesto sauce.
- Combine basil, pine nuts, garlic, parmesan cheese, and salt in your food processor until coarsely chopped. While the food processor is running, slowly pour in olive oil until combined.
- When the dough is ready, punch it down and cut it into 4 equal pieces
- Lightly flour your work surface and roll out a quarter of the dough in a 10 inch circle. I laid a plate on top of the dough and trimmed around it to get a perfect circle.
- Lay the dough on a greased parchment paper and spread a thin layer of pesto on top of it, stopping about 1/2 inch from the edges
- Repeat this process with each layer of dough leaving the very top layer without any sauce
- Press a 2 inch wide drinking glass into the center of the dough until it leaves an indent.
- Cut through the dough from the indent to the outer edges. Cut 16 equal pieces.
- Take two slices of dough and twist them away from each other twice and squeeze the ends together. Repeat around the entire circle.
- Let your dough sit in a warm place for 15 minutes for one last rise
- Brush the top of your loaf with a beaten egg and put in a 400 degree preheated oven for 15 minutes.