Serves:
Prep time:

Method

1. Add all the dough ingredients including Birch & Waite Greek Lemon Dressing to a large bowl or stand mixer and mix until it comes together. Knead for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough is sticky, add a little more flour and knead again. If the dough is dry, add a dash of milk and knead again.
2. Allow the dough to rest in a bowl in a warm place for at least 1 hour or until the dough doubles in size. If it doesn’t double in size, place it in a warmer area of your home.
3. Meanwhile, to make pesto filling, add all ingredients except the capsicum/tomato to a food processor. Pulse until it forms a smooth paste or add more olive oil if needed. Season with salt and pepper to taste.
4. Divide the dough into 4 even sections. On a lightly floured surface, roll each dough section into a thin circle (about 20cm wide).
5. Place one dough circle on a lined baking tray. Spread with one large tablespoon of pesto and sprinkle some sundried capsicum. Top with another dough circle and repeat until you have used up all the dough and have 3 layers of filling.
6. Place a cookie cutter (about 4cm wide) in the middle. Around the cookie cutter, use a sharp knife to cut the dough into 16 segments. Twist the segments together to make the edges of the star bread. Cover the bread and allow to rest for about 1 hour.
7. Preheat the oven to 180°C. Brush the bread with the remaining glaze.
8. When the oven is ready, bake your bread for about 25 minutes or until the surface is golden brown. Serve the star bread immediately!

Recipe created by Rainbow Nourishments for Birch & Waite.