If you try baking this delicious savory Italian style bread recipe you will not regret it, in fact, may even become a fan of this dish! It is delightful to bake and enjoy.
1small bunch of basil (about 4-5 twigs worth of basil)
1/4cupsalted cashew nuts
1 cloveminced garlic
2.5tbspextra virgin olive oil
For Mozzarella filling
2tbsptomato paste
3/4tbspsalt
1/4tbsppepper
1tbspdry Italian seasonings
1tbspextra virgin olive oil
2cupsgrated mozzarella cheese
Instructions
Dissolve yeast and sugar in warm milk in a large mixing basin until slightly foamy. Sift in the flour, then stir in the salt, butter, and egg. Mix with your hands, then knead for 5 minutes to get a smooth dough. When probed with a fork, the dough gently springs back. Cover the basin with a clean cloth and set it aside in a warm location for about 60 minutes, or until the dough has doubled in size.
To make the pesto, combine all of the ingredients in a food processor and pulse until a coarse mixture forms. If the mixture is too stiff, add more oil. Spreadable but not runny consistency is ideal. Combine tomato paste, herbs, salt, pepper, and olive oil in a separate bowl.
Preheat the oven to 390 degrees Fahrenheit. The dough should be knocked down, then divided into four equal pieces and shaped into smooth balls. Each piece should be rolled into a 30cm circle. Place one circle on a baking sheet that has been lined.
Half of the tomato paste mixture should be spread on top, then half of the mozzarella should be evenly distributed. Cover with a second dough circle and equally apply the pesto. Make sure it is evenly spread. Finish with a third layer of dough and the tomato paste and mozzarella mixture, then the final layer of dough. To adhere the layers together, softly press down.
To make the star, lay a tiny glass in the center of the bread and cut 16 equally spaced slices from the glass to the edge using a sharp knife. Twist two strips apart from each other twice to separate them. To seal the seam, press the ends firmly together and fold them down. Continue with the remaining strips until you have an eight-pointed star. Remove the glass from the situation. Brush the bread with egg wash and bake till golden brown, around 25-30 minutes. Warm the dish before serving.
Tips
Cover the leftover dough with a clean cloth while working on each layer to prevent it from drying.
You can seal the dough by pressing with your fingertips lightly but make sure the shape doesn’t get ruined or the pieces will look smudgy.
When making the filling, do not let the ingredients lump up or the filling will not feel smooth after being baked. Make sure you mix them well enough so they are pretty smooth and most importantly, have no lumps.
Nutrition
Nutrition Facts
Italian Style Bread Recipe
Amount per Serving
Calories
140
% Daily Value*
Fat
38
g
58
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
127
mg
42
%
Sodium
2607
mg
113
%
Potassium
313
mg
9
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin A
1016
IU
20
%
Vitamin C
1
mg
1
%
Calcium
543
mg
54
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.