Due to the scrumptiousness of the Nutella Star Bread, I knew I would have to try my hand at something savory. I was inspired. I felt more comfortable working with yeast, and I wanted to make something that could go with dinner. I had some Italian blend cheese grated already, so I decided to pair it with some freshly chopped arugula and oregano. I looked online and couldn't find any savory versions of this recipe, but guessed that it would be tasty and beautiful, and it was. Just like the Nutella one, this bread is gorgeous and looks impressive (it's easier than it looks). I think this will be my go-to recipe when I'm making bread. The layering and twisting technique creates a bread that is less dense and easy to tear apart. I plan to experiment with some other flavors of cheese, greens and herbs. Let me know what you end up putting in yours! If you need a tutorial on how to twist the bread, please view the video I posted with the Nutella Star Bread recipe.
- 3½ cups flour
- ¾ cup whole milk
- 2 egg yolks (save egg white for
- brushing the bread)
- 1 ½ tsp of active dry yeast
- 2 tbsp of butter, softened slightly
- 1/3 cup of sugar
- pinch of salt
- 2 tbsp dried oregano
- 1 cup of shredded cheese
- 1 cup of arugula, chopped
- Heat milk to about 30 C° (85 F°). Add yeast, one tbsp of sugar and mix well until dissolved. Let sit for 15 minutes to bubble and activate.
- In a large bowl, sift together the dry ingredients - flour, sugar, oregano and salt.
- Add the egg yolks, butter and activated yeast to the dry mixture - combine well with a wooden spoon.
- Knead the dough for 7-10 minutes until it is smooth and slightly sticky. If the dough feels too dry, slowly add warm milk until the dough sticks together.
- Form dough into a ball and cover the bowl with a towel. Let rise for 45 minutes to an hour in a warm area (it should double in size).
- When the dough is almost ready, preheat the oven to 180˚C/350˚F.
- Place dough on a well floured surface and knead for 1 minute. Divide into 4 equal balls.
- Roll the dough into 12-14" circles. Try to roll them fairly thin, so your end result isn't too doughy.
- Using a plate, trim to make perfect circles. Spread the first layer with cheese & arugula.
- Place the second layer on top and repeat. Repeat again with the third layer and place the fourth circle on top. Gently press the layers down together so that they stick together.
- Using a small glass or coffee cup, mark the center of the cake. Using a sharp knife, divide the cake into quarters, then subdivide into eighths, then sixteenths.
- Take two parts of the cake in both hands and delicately twist outwards twice. Repeat with all pairs to form an eight-armed star.
- Fold the ends of each arm underneath to create a round shape.
- Brush liberally with egg white. Bake for 15-20 minutes until golden. Serve warm.