Star Garlic Bread is a variation to the traditional homemade garlic bread. It looks amazing and tastes wonderful, full of fresh garlic flavor and oozy cheese.
This is my version of garlic bread where I have also added a layer of pizza sauce to make more flavorful. Who does not love the pizza flavor? Being a mom of pizza lover I always try to please my son.
I finally got some yeast back in my kitchen pantry which was not available in my local grocery store since couple of months due to COVID. When I said my husband that I bought some dry yeast from the store, the very first thing he said was let’s make garlic bread. I know how much he loves garlic bread. But when I asked my son what you want in dinner, he replied Mumma Pizza..! I paused for a moment then thought why not make garlic bread in a way which is the combination of both traditional garlic bread with some pizza flavor.
I was about to make the simple flat garlic bread, that very moment my kids played his favorite playlist on the Echo show and the lyrics were “Twinkle Twinkle little star…”. That’s from where I got this idea of making star-shaped garlic bread.
Soft on the inside, crispy on the edges, with the perfect cheese/butter/garlic ratio. This bread is so good I had a hard time knowing when to stop! I wanted to just keep reaching for slice after slice. It doesn’t get much better than a warm slice of cheesy star garlic bread straight from the oven. Perfect for dipping in ranch sauce or serving as a side to your favorite soups. I have served this with my all-time favorite spring onion-potato soup.
Do try other similar recipes :
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Katori Chaat (Air-Fried)
- Dahi Ke Sholay
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Paneer Dum Tikka
Preparation Time: 15mins (+40mins proofing time) ∏ Cooking Time: 25mins ∏ Servings: 3-4 persons
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Star Garlic Bread:
Step1: Take 1/4 cup warm milk, add 1 teaspoon sugar, mix and dissolve the sugar.
Step2: Add 1 packet of active dry yeast into the sugar and milk mixture. Mix it. Cover the bowl and let it sit for 10mins. Make sure you take the warm milk not too hot nor too cold. If the milk is too cold, the yeast will not “wake up.” If the milk is too hot, you run the risk of killing the yeast.
Step3: This process is called “proofing” the yeast, and it means you are allowing the yeast to begin metabolizing the sugar and propagate. After 10 minutes you will notice the little bit of bubbly froth at the top, your yeast which means it’s healthy and working.
Step4: In a mixing bowl add 2 cups of all-purpose flour, add 1 teaspoon salt (or as desired), and 1 teaspoon garlic powder. Mix it evenly. Alternatively, you may shift it in a strainer.
Step5: Now pour the yeast-milk mixture and using spatula mix it evenly.
Step6: Knead smooth dough by mixing and adding warm water in small incremental amounts (1 or 2 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. Knead for 3-4 minutes. The dough should be soft like chapati dough.
Step7: Apply some olive oil around the dough. Place the dough in the greased bowl and cover with a saran wrap or clean towel. Keep it at a warm place for 20min or until doubled in size. (I have kept in the my oven with lights on. Make sure it is turned OFF at this moment.)
Step8: In the meanwhile, we will prepare the filling. In a bowl add 2-3 tablespoon butter (room temperature). Add 2 tablespoon garlic, 1 tablespoon spring onion, 2 tablespoon coriander leaves, 1 teaspoon red chili flakes, 1/2 teaspoon black pepper powder, 1/2 teaspoon Italian seasoning and salt to taste. Using a fork or spoon mix everything well. Keep aside. (If using salted butter then add salt accordingly)
Step9: After 20 minutes, the dough has proofed and doubled in size. Grease a baking tray with some butter and dry flour, alternatively, you may use parchment paper.
Step10: Punch and remove the dough from the bowl. Sprinkle some flour on the counter and knead the dough for additional 2-3 minutes until it turns soft and smooth.
Step11: Divide the dough into 4 equal portions. Take one part and keep the remaining balls in the bowl and cover it.
Step12: Take one dough ball, flatten it like pattie (by pressing between your palms or against the rolling board and coat it with dry flour. Roll out dough ball in a circular shape (approx. 7-8 inch in diameter) or equal to the size of the pan or tray you are using for baking.
Step13: Carefully lift the rolled dough off the counter and place it on the baking tray. Spread 1/2 of the butter garlic mixture over the first circle of dough. There will be 4 layers of dough and 3 layers of filling (2 layers of garlic butter and 1 layer of pizza sauce and cheese.)
Step14: Take the next ball of dough and roll out the same size as the first. Place the 2nd circle on top of the first. Apply pizza sauce and top it with generous amount of grated cheese (I missed to take the picture with the cheese). If you do not want to add the pizza sauce then you may continue adding the garlic butter mixture the same way as we did for 1st round along with cheese. Adjust cheese as per your requirement.
Step15: Continue with the remaining balls of dough leaving the top layer free from butter. Place 3rd circle then apply butter garlic mixture. Then place the 4th circle (Do not add any topping on this layer). Place a 2 inch round object or bowl in the center to make an indent. This is the center of the star.
Step16: Use a knife to cut through all the layers of dough at 3 o’clock, 6 ,9 and 12 points. Divide each quarter into two more segments. While cutting make sure the dough is cut into all the layers otherwise, you will find it difficult to shape while twisting the strips. Here I have divided into 8 segments, now divide them further to have a total of 16 sections.
Step17: Grab two strips and twist them twice away from each other, then press the two ends together. Make sure to pinch the ends of each pair of dough twists so they hold together whilst baking. (Just for the demonstration, I am showing this step with the bigger segments. But you will be having total of 16 sections at this point.)
Step18: Repeat this process all the way around the circle. Star bread will have 8 points.
Step19: Cover the shaped bread with a plastic film or saran wrap and let it rest for 20-25 minutes for second proofing. (If you are running short of time then you may skip this step, but I will recommend doing it). Also preheat the oven to 385 Deg F.
Step20: Using a brush apply some milk on top of the bread. Alternatively, you may brush it with egg wash this promises a beautifully shiny and golden star bread.
Step21: Bake it at 385Deg F for 20-25 minutes or until browned and cooked through. If you notice the top or points browning too quickly, loosely cover the star bread with aluminum foil.
Step22: Remove the bread from the oven and allow it to cool for about 5 minutes before serving.
Step23: Serve it warm with your favorite sauce and soup.
- While activating the yeast, the temperature of the milk or water should be warm, not too hot or too cold.
- For proofing keep the dough covered at a warm place this will speed up the process.
- Second proofing, after making the star bread is not mandatory, however, I will recommend doing it to get that super soft fluffy texture.
- While making cutting the layers of dough make sure to cut through all the layers of the circle otherwise you will find it difficult to shape while twisting the strips.
- Cut a total of 16 sections, for 8 pointed star. You make cut less more or less but this looks beautiful.
- If you are left with extra butter and garlic mixture then simply stuff it in the whole wheat dough and make a laccha paratha.