Savory Star Bread

🥘 Ingredients

• all-purpose flour 2 cups
• potato flour or instant potato flakes ¼ cup
• nonfat dry milk ¼ cup
• instant yeast 2 tsp
• granulated sugar 1 Tbsp
• table salt 1 tsp
• unsalted butter 4 Tbsp
• water 1 cup
• basil pesto 2 ½ Tbsp
• Parmesan cheese 2 ½ Tbsp
• basil pesto 2 ½ Tbsp
• Parmesan cheese 2 ½ Tbsp
• basil pesto 2 ½ Tbsp
• Parmesan cheese 2 ½ Tbsp
• egg 1 large
• water 1 Tbsp
• Parmesan cheese 1 Tbsp

1. 1

   In the bowl of a stand mixer , whisk together the all-purpose flour , potato flour or instant potato flakes , nonfat dry milk , instant yeast , granulated sugar , and table salt .
2. 2

   Add the softened unsalted butter and lukewarm water . Using the dough hook , knead on low to medium-low speed until a smooth and elastic dough forms, 6 to 8 minutes . Shape into a smooth ball, place in a greased bowl , cover, and let rise in a warm spot until doubled in size, 45 to 60 minutes .
3. 3

   Gently deflate the dough and turn out onto a lightly floured surface. Divide into 4 equal portions and shape each into a smooth ball. Cover with a clean kitchen towel and let rest for 15 minutes to relax the gluten.
4. 4

   Roll one dough ball on a sheet of parchment paper into a 10-inch circle. Spread with a thin layer of thick basil pesto , leaving a 1/2-inch border bare, and sprinkle with finely grated Parmesan cheese . Roll the second dough ball into a 10-inch circle, place on top, and repeat with basil pesto and Parmesan cheese . Roll the third dough ball, place on top, and spread with the remaining basil pesto and Parmesan cheese . Roll out the fourth dough ball and place it on top. Trim any uneven edges with a pizza wheel or sharp knife to create a neat 10-inch circle.
5. 5

   Place a 2 1/2-inch round biscuit cutter or glass gently in the center of the stacked circle as a guide without cutting through. Using a bench knife or sharp knife , cut the outer circle into 16 equal strips radiating from the center ring: first into 4 quarters, then each quarter in half to make 8, and each eighth in half to make 16 strips.
6. 6

   Grab two adjacent strips, one in each hand, and twist them away from each other twice. Firmly pinch the pairs of strip ends together to seal and form a point. Repeat with all adjacent pairs to create an 8-pointed star. Remove the center cutter. Transfer the star on the parchment paper onto a rimmed baking sheet . Cover loosely and let rise until puffy, 30 to 45 minutes .
7. 7

   Meanwhile, preheat the oven to 400°F.
8. 8

   In a small bowl , beat the egg with water . Pinch any star tips that separated during rising. Gently brush the egg wash over the star and sprinkle with grated Parmesan cheese .
9. 9

   Bake for 18 to 22 minutes until golden brown, tenting loosely with aluminum foil after 15 minutes if browning too quickly. Let cool on the pan for 10 minutes before serving warm.