Cheesy Garlic Butter and Herb Star Bread
Cheesy Garlic Star Bread with herbs made using yeast, garlic, and herb cheese. Basted with a garlic butter topping with herbs. Perfect for the Holidays!
Servings: 10 servings
Calories: 408kcal
Equipment
Ingredients
Garlic and Herb Cheese Bread
- ½ cup warm water about 110˚ F
- 2 teaspoons sugar
- 1 packet active dry yeast equal to 2 ¼ teaspoons
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 12 tablespoons cold unsalted butter cut into small pats
- 1 teaspoon salt
- ½ cup milk
- 1 5 oz package soft Boursin Garlic and Herb Cheese Rondele or Aloutte works well too
- ¼ cup shredded Parmesan
- 1 tablespoon chopped fresh parsley
- 1 tablespoon butter softened
- 1 teaspoon fresh thyme finely chopped
- 1 large egg beaten
Garlic Butter Topping
- 2 tablespoons melted butter
- 1-2 garlic cloves minced
- ½ teaspoon Italian seasoning
- ½ teaspoon parsley
- ¼ teaspoon basil
Instructions
Make the Dough
- In a stand mixer fitted with a dough attachment, stir the warm water and sugar together until dissolved, then stir in the yeast. Allow the mixture to sit for 5 minutes.
- Combine the flour, baking powder, and salt in a large bowl.
- Slowly add the flour mixture into the stand mixer bowl as well as the butter pats.
- As the dough kneads, add in the milk.
- Turn the dough out onto a floured surface and knead until the dough forms into a ball.
- Transfer the ball of dough to a greased bowl and cover with a towel.
- Allow the dough to rise for 1 hour.
- Meanwhile, combine the Boursin cheese, parsley, butter, thyme, and egg in a small bowl. Mix together until the mixture is smooth.
- Make the Star
- Turn out the dough onto a lightly floured surface and knead until the dough is smooth.
- Pat the dough out to a one-inch thickness and divide the dough in half.
- Line a rimless baking sheet (a pizza pan works, too!) with parchment paper.
- Using a rolling pin, roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan.
- Spread with the filling, stopping about ½ inch from the edge.
- Sprinkle the Parmesan cheese on top of the filling.
- Roll out the second piece of dough into an 11-inch round and place it on top of the first. Seal the edges of the circles by hand.
- Center the rim of a small drinking glass into the middle of the dough; pressing gently to create a ring in the middle.
- Slice 4 cuts into the circle equally spaced apart starting at the 12 ‘o clock mark from the line that the glass makes all the way to the end of the dough.
- Slice 4 more cuts equally between the cuts you just made.
- Continue slicing evenly between the cuts to create 16 equally cut slices of dough.
- Starting at the top of the dough, twist two slices of dough away from each other three times and then pinch the top of the dough to join the pieces and to create a point.
- Repeat the process until all of the bread is twisted and there are 8 twists of dough with 8 points.
- Proof the dough for an additional 30 minutes.
- Bake the Star Bread
- Preheat the oven to 400°F
- Pinch the edges of the star bread together if needed as proofing the dough may cause the edges to come unattached as the dough continues to rise.
- Beat the egg and baste it onto the bread, making sure to get into the nooks and crannies.
- Bake until golden brown, about 23 to 36 minutes. Oven times may vary.
- Make the Garlic Butter Topping and baste it evenly onto the bread when three minutes are remaining on the timer.
- Continue baking the bread for three minutes after basting.
- Allow the bread to cool for about 5 minutes on the baking sheet before serving.
- If desired, serve with bread dipping oil.
Garlic Butter Topping
- Melt the 2 tablespoons of butter and then stir in the garlic, Italian seasoning, parsley, and basil.
- Baste the melted mixture onto the bread three minutes before the baking is done.
Notes
Serve with bead dipping oil for extra flavor.
Make the cheese filling with room temperature filling to make it easy to spread on the dough.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 36g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 462mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
