Pizza Bread Star Bread Recipe Pulled Bread Grilling Star Bread (2024)

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July 31, 2021

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If you have a pizza bread Star Bread recipe for a barbecue eveningand it's so delicious that you forget what's on the grill, then it's a good evening. And probably some good bread.

Anyone else here who fills up on delicious bread or baguettes before the real grilling has started? That's what I am. And these plucked breads are simply perfect for a sociable evening, where you can nibble something here or there, chat with each other, tell old anecdotes or make plans.

That you can make star-shaped bread (aka star shaped bread) not just sweet (like minePulled bread or star shaped bread with roasted almond filling for Christmas) but can also be a hearty filling, this is proven: Pizza bread, where have you been for the last decades of my life?

Pizza bread Star Bread recipe – what should you pay attention to?

The dough is a simple yeast dough, like the one we know from cinnamon roll bakeries. I just used water instead of milk, replaced butter with delicious olive oil and used less sugar.

Pizza bread Star Bread recipe – what goes into the filling?

When it came to the filling, I experimented a bit with several variations. The most obvious would be a tomato sugo, which you would also use as pizza sauce for pizza. However, even after simmering for a long time, it is often so liquid that it would either spill over or soften the dough, both of which are a big mess.
So I decided on tomato paste, which I mixed with a little red pesto, chili flakes and a little water. Plus oregano, fresh basil and pickled dried tomatoes. Fresh chopped chili would also be great. Plus, of course, grated Parmesan and mozzarella. Also be patient, because the dough has to rise twice. Once after kneading the dough, then again after forming the star shape.

Pizza bread Star Bread recipe – how is it shaped?

Here are brief photos based on my sweet version from winter as a visual aid for the textual explanation in the recipe:

Pizza Bread Star Bread Recipe – a pulled bread also great for grilling

Ingredients:

For the yeast dough:

500g backstarkes Mehl (Type 550)
1 packet of dry yeast
1 tablespoon of sugar
275-300ml warm (not hot) water
3 tablespoons olive oil (plus a little more for proofing in the mixing bowl)
1.5 tsp salt

For the filling:

1 tube (200g) tomato paste, triple concentrated (without herbs)
1 EL Red Pesto
3-4 tsp water
1/2 tsp salt
1/2 TL Chiliflocken (optional)
getr. Oregano according to Gusto
3 tbsp chopped dried tomatoes preserved in oil (drained) (optional)
50g grated mozzarella (preferably from the pack, fresh mozzarella might have too much liquid)
50g grated fresh Parmesan (plus a little more for sprinkling)
1 tbsp chopped fresh basil

aside from that:

1 egg (size M), beaten with a little water, for brushing

Preparation:

  1. For the yeast dough firstFlour, dry yeast, sugar, 275ml warm water and olive oilKnead in a large mixing bowl using the dough hook of the food processor or by hand to form a smooth, elastic dough. If it seems a little dry after kneading for a long time, you can add approx. 25ml more warm water. TheSaltAdd it and continue kneading again. The yeast dough should separate easily from the edge and be nice and elastic. With thefood processor *WerbelinkThis takes about 7-8 minutes, by hand it is a real workout to get the gluten glowing and takes a little longer, about 14-15 minutes.
  2. Form the dough into a ball and place in a mixing bowl that has been drizzled with a little olive oil. Feel free to turn the ball once so that both sides get some of the oil. Cover tightly and store in a warm, draft-free placeLet rise for about 60 minutes. It should approximately double in volume.
  3. Towards the end of the rising time, have all the ingredients for the filling ready:Tomato pastewith somethingred pesto, salt, chili flakes and 3-4 tsp waterstir. Feel free to taste and see if you want to use more salt, but don't forget that the cheese will also add seasoning. TheParmesanrub,Basilchop if using the dried onestomatoeschop finely as well.
  4. Then punch the risen dough in your fist and remove it from the bowl. Infour equal piecessplit. Remove one of them and cover the others well again.
  5. On a lightly floured surface with arolling pin *Werbelink Roll out into a circle with a diameter of approx. 23cm.I like to use a plate the same size as a template to cut the dough neatly into rounds. Because all four layers should be the same size.
  6. Lift the first layer of dough onto a baking tray lined with baking paper, using aThird of the tomato fillingSpread, leaving a one centimeter border all around. Now evenly with oneThird of the two types of cheese, the dried tomatoes as well as basil and dried oreganosprinkle to taste.
  7. Now roll out the second piece of dough and place it on the first layer. Press down very lightly, then fill as before. Do the same with the remaining pieces of dough and the remaining filling, except that there is no more filling on the last layer of yeast dough.
  8. Please refer to the photos above for the following steps. Place a small glass (approx. 4-5cm in diameter) loosely in the middle of the top circle of dough. With a sharp knifeCut 16 equally sized sections from the outer edge to the middle. It's best to first quarter it and each quarter becomes four portions. What is important here is that you actually cut all the way through the dough so that you can twist the dough strands perfectly.
  9. Take two strands of dough each and twist each outward in the opposite direction two to three times. Pinch the ends of the two strands together well.
  10. Once you have twisted all the pieces of dough, a pretty pattern of 8 star ends is created. Now brush the pizza bread with a little beaten egg. Cover with a kitchen towel and let rise for another 20 minutes.
  11. Meanwhile, open the oven180°C top and bottom heatpreheat.
  12. Place the Star Bread pizza bread on the middle shelfBake for 25-30 minutes.After baking, maybe sprinkle with a little more Parmesan.
  13. It's best to let it cool down a little before removing it from the baking paper, because fresh out of the oven it can still be a little soft and tear. I think the bread tastes best lukewarm (melty cheese and all) and should be eaten the same day it is baked.

Pizza Bread Star Bread Recipe Pulled Bread Grilling Star Bread (13)

Pizza Bread Star Bread Recipe – a pulled bread also great for grilling

Print recipePin Recipe

Preparation time45minutes Min.

Walking time1Hour Std. 20minutes Min.

TargetedDinner, BBQ, bread, grilled bread, grilling, yeast dough, pizza bread

KitchenGermany, Italian

portions8 portions

Ingredients

For the yeast dough:

  • 500 g baking-strength flour Type 550
  • 1 Packet of dry yeast
  • 1 HE Zucker
  • 275-300 ml warm not hot water
  • 3 HE olive oil plus a little extra for proofing in the mixing bowl
  • 1,5 TL Salt

For the filling:

  • 1 Tube 200g tomato paste, triple concentrated (without herbs)
  • 1 HE Red pesto
  • 3-4 TL Water
  • 1/2 TL Salt
  • 1/2 TL The Chili Flock optional
  • getr. Oregano according to Gusto
  • 3 HE chopped dried tomatoes preserved in oil drained (optional)
  • 50 g grated mozzarella preferably from the package, fresh mozzarella could have too much liquid
  • 50 g grated fresh Parmesan plus a little more for sprinkling
  • 1 HE chopped fresh basil

aside from that:

  • 1 No (Gr. M) whisked with a little water for brushing

Instructions

  • To make the yeast dough, first knead the flour, dry yeast, sugar, 275ml warm water and olive oil in a large mixing bowl using the dough hook of the food processor or by hand to form a smooth, elastic dough. If it seems a little dry after kneading for a long time, you can add approx. 25ml more warm water. Add the salt and continue kneading again. The yeast dough should separate easily from the edge and be nice and elastic. With the food processor it takes about 7-8 minutes, by hand it is a real workout to get the gluten glowing and takes a little longer, about 14-15 minutes.

  • Form the dough into a ball and place in a mixing bowl that has been drizzled with a little olive oil. Feel free to turn the ball once so that both sides get some of the oil. Cover tightly and let rise in a warm, draft-free place for about 60 minutes. It should approximately double in volume.

  • Towards the end of the rising time, have all the ingredients for the filling ready: Mix the tomato paste with a little red pesto, salt, chili flakes (optional) and 3-4 teaspoons of water. Feel free to taste and see if you want to use more salt, but don't forget that the cheese will also add seasoning. Grate the Parmesan, chop the basil and, if using, chop the dried tomatoes finely as well.

  • Then punch the risen dough in your fist and remove it from the bowl. Divide into four equal pieces. Remove one of them and cover the others well again.

  • Roll out on a lightly floured surface into a circle with a diameter of approx. 23cm. I like to use a plate the same size as a template to cut the dough neatly into rounds. Because all four layers should be the same size.

  • Lift the first layer of dough onto a baking tray lined with baking paper, spread it with a third of the tomato filling, leaving a one centimeter free edge all around. Now sprinkle evenly with a third of the two types of cheese, the dried tomatoes as well as basil and dried oregano to taste.

  • Now roll out the second piece of dough and place it on the first layer. Press down very lightly, then fill as before. Do the same with the remaining pieces of dough and the remaining filling, except that there is no more filling on the last layer of yeast dough.

  • Place a small glass (approx. 4-5cm in diameter) loosely in the middle of the top circle of dough. Using a sharp knife, cut 16 equal sections from the outer edge to the middle. It's best to first quarter it and each quarter becomes four portions. What is important here is that you actually cut all the way through the dough so that you can twist the dough strands perfectly.

  • Take two strands of dough each and twist each outward in the opposite direction two to three times. Pinch the ends of the two strands together well.

  • Once you have twisted all the pieces of dough, a pretty pattern of 8 star ends is created. Now brush the pizza bread with a little beaten egg. Cover with a kitchen towel and let rise for another 20 minutes.

  • Meanwhile, preheat the oven to 180°C top and bottom heat.

  • Then bake the Star Bread pizza bread on the middle shelf for 25-30 minutes. After baking, maybe sprinkle with a little more Parmesan.

  • It's best to let it cool down a little before removing it from the baking paper, because fresh out of the oven it can still be a little soft and tear.

notes

I think the bread tastes best lukewarm (melty cheese and all) and should be eaten the same day it is baked.

KeywordBread for grilling, grill side dishes, hearty yeast dough, pizza bread, pizza filled pull apart bread, pizza snails, pizza plucked bread, pizza bread, star bread, star shaped bread, star bread

If you have tried the recipe, I would be very happy to receive comments or photos on Instagram (it's best to tag it with #zuckerzimtundliebe and @zuckerzimtundliebe so that I don't miss it).

*As an Amazon Associate I earn from qualifying purchases. Amazon affiliate link means that if you purchase something based on my recommendation, I will receive a tiny commission.

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Pizza Bread Star Bread Recipe Pulled Bread Grilling Star Bread (2024)

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