This is such a lovely centrepiece for a relaxed weekend lunch with friends. Just add cheese, cold meats and salad.
Ingredients:
240ml Lukewarm Milk
2 1/4 tsp Yeast
2 tbsp Sugar
545g Plain Flour
1 tsp Salt
2 Medium Eggs
90g Unsalted Butter
1 jar Pesto
Parmesan Cheese
How I make my Pesto Star Bread:
First make a dough. You can use a mixer or make it by hand. Put the milk, 1 tbsp sugar and the yeast in a bowl. Mix together and leave to froth for 10 minutes.
Put the flour, salt and remaining sugar into your mixer bowl and mix together. Add the eggs and the milk mixture and mix on medium to combine for 5 minutes or until the dough comes together.
Turn your mixer to low and add the butter one piece at a time, waiting for each to be incorporated before adding the next.
Turn the mixer back to medium and beat for a further 5 minutes until the dough is well combined, smooth and soft.
Transfer to an oiled bowl and place in a warm area to prove and rise for an hour to 90 minutes.
When risen, weigh your dough and then cut into 4 equal parts. Leave to rest for 5 minutes before rolling out.
Roll each piece to the size of a round dinner plate (around 25cm). Place the first round onto a lined baking tray.
Smother the first round with 2 tbsp of pesto and a liberal grating of Parmesan cheese. Then place the next round on top and repeat this process twice.
Once the final dough round is on top, place a cutter in the middle to act as a guide and cut the dough into 16 pieces.
Taking two strands, turn the left hand one to the left and the right hand one to the right. Then connect the ends together.
Repeat until you have twisted all of the strands, cover the tray with cling film and place in a warm place for 30 minutes until the dough has puffed up.
Egg wash and bake for 30 minutes at 180ºC fan.
Goes well with cheese and cold meats!
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