Amazing Spring Greens Star Bread

Spring Greens Star Bread is a show-stopping loaf filled with bright herbs and creamy cheese. This recipe turns simple dough into an impressive star you can pull apart. It tastes fresh, garlicky, and buttery. Families love it at brunch, potlucks, or a special weeknight meal.

Why You’ll Love This Spring Greens Star Bread

• It looks professional with little effort.
• The filling is fresh and herb-forward from arugula and basil.
• Boursin and Parmesan give a rich, savory creaminess.
• Twisting the dough creates pull-apart pieces perfect for sharing.
• You can make it ahead and warm it before serving.

How to Make Spring Greens Star Bread

Ingredients:

• ¼ cup warm water (105°F – 115°F)
• 1 tsp traditional active dry yeast
• ½ cup warm milk
• 2 tbsp sugar, plus a pinch
• 2 eggs, divided
• 4 tbsp butter, divided
• 2 ½ cups + 2 tbsp all-purpose flour, plus extra for dusting
• 1 tsp kosher salt, divided
• 2 cups baby arugula, loosely packed
• 1 cup fresh basil leaves, loosely packed
• 3 minced garlic cloves, divided
• ¼ tsp black pepper
• Zest of 1 lemon
• 150 g Boursin cheese (herb and garlic flavor preferred)
• ½ cup finely grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Ingredient Notes:

• If you can’t find Boursin, use full-fat cream cheese mixed with 1 tsp minced garlic and 1 tsp chopped fresh herbs as a substitute.
• Swap Parmesan for Pecorino Romano for a sharper bite.
• For dairy-free versions, use a plant-based cream cheese and a vegan grated cheese.
• Use a kitchen scale for more consistent dough results, but cup measures work fine.

Step-by-Step Instructions:

1. Heat water to between 105°F and 115°F. Add a pinch of sugar and the yeast, then stir briefly. Let it sit for about 5 minutes until bubbly and risen, indicating the yeast is activated.
2. In the bowl of a stand mixer fitted with a dough hook, combine warm milk, sugar, one beaten egg, and 1 tbsp melted butter with the activated yeast mixture. Stir briefly, then add the flour and ½ tsp kosher salt. Mix on low speed until the dough begins to come together, scraping down sides as needed. If sticky, add flour gradually until a soft, stretchy dough forms.
3. Continue mixing for about 5 minutes until soft and elastic. Remove the dough and knead lightly on a floured surface to form a smooth ball.
4. Transfer the dough to a greased bowl, rub a little oil on top, cover with cling film or a tea towel, and place in a warm area for 1 to 1½ hours until doubled in size.
5. In a food processor, pulse together the baby arugula, fresh basil, half the minced garlic, lemon zest, remaining ½ tsp kosher salt, and pepper until finely chopped. Add Boursin cheese and pulse until combined and smooth. Transfer to a bowl and chill until assembly.
6. Once risen, punch down the dough to deflate. On a lightly floured surface, divide it into three equal portions. Roll each into a 10-inch circle, resting the dough if it resists stretching.
7. Place one dough circle on parchment paper, spread half the filling evenly, then sprinkle with half the Parmesan. Top with the second dough circle, repeat filling and Parmesan, and finish with the final dough circle.
8. Mark a 3-inch circle in the center. Cut sixteen strips from the edge to the mark by first quartering the dough, then halving each quarter. Twist pairs of strips away from each other twice, pinching ends to form points. You’ll have eight twisted points, creating the star shape.
9. Transfer parchment onto a baking sheet, cover with a tea towel, and let rise in a warm place for 30 minutes until doubled.
10. Preheat oven to 350°F. Beat the remaining egg with a splash of water to make an egg wash, brushing it evenly over the star bread twists.
11. Bake for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.
12. While baking, melt remaining butter in a small pan over medium heat. Add remaining minced garlic and sauté until fragrant (avoid browning). Remove from heat and stir in chopped parsley.
13. Brush the warm garlic butter evenly over the baked star bread to soak in. Serve warm for the best flavor and texture.

How to Serve Spring Greens Star Bread

Serve the star warm so each wedge pulls apart cleanly. Place it in the center of the table and let guests tear off points. Offer small bowls of extra Parmesan, olive oil with crushed red pepper, or a simple marinara for dipping. Pair with a fresh green salad or a bowl of soup for a fuller meal. For a brunch spread, add smoked salmon, boiled eggs, and fresh fruit.

How to Store Spring Greens Star Bread

• At room temperature: Wrap tightly in plastic wrap or keep in an airtight container for up to 2 days.
• In the refrigerator: Store wrapped or in an airtight container for up to 4 days. Reheat gently in a 300°F oven for 8–10 minutes to refresh the crust.
• To freeze: Freeze whole or in wedges for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through.

Tips to Make Spring Greens Star Bread Perfect

• Measure flour by spooning into the cup and leveling. Too much flour makes dry bread.
• Keep liquids between 105°F and 115°F to activate yeast without killing it.
• Rest dough circles if they fight back. Allowing the gluten to relax makes rolling easier.
• Chill the filling slightly so it spreads cleanly and won’t make the dough soggy.
• Use good parchment to move the star easily onto the baking sheet.
• Brush egg wash evenly for a glossy, golden finish.

Flavor Variations

• Spinach & Feta: Swap arugula and basil for baby spinach and add crumbled feta instead of Boursin. Add lemon juice for brightness.
• Pesto & Sun-Dried Tomato: Mix 3 tbsp pesto into the filling and fold in chopped sun-dried tomatoes for a richer, tangy loaf.
• Mushroom & Thyme: Sauté chopped mushrooms and thyme, cool, then mix into cream cheese for an earthy version.
• Cheesy Herb: Add shredded mozzarella or fontina with extra Parmesan for a meltier center.
• Turkey Bacon & Scallion: Crisp chopped turkey bacon and mix with sliced scallions into the filling for a savory, hearty star.

Pro Tips for Success

• Proof yeast in warm water with a pinch of sugar; it should foam in 5–10 minutes. If it fails, start over with fresh yeast.
• Don’t overfill the layers. Too much filling makes the center slow to bake.
• When cutting the dough, use a sharp knife or a pizza cutter to keep strips even.
• Twist each pair of strips the same direction for a uniform star look.
• Let bread cool 5–10 minutes before brushing garlic butter to let the finish set without making the crust soggy.

FAQs About Spring Greens Star Bread

Q: Can I make the dough by hand instead of a stand mixer?

A: Yes. Mix the wet and dry ingredients in a large bowl, then turn the dough onto a floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should spring back slightly when pressed. Hand-kneading gives you good control of texture. If the dough feels sticky, dust with small amounts of flour while kneading.

Q: Can I prepare the filling a day ahead?

A: Absolutely. Make the herb and cheese filling up to 24 hours in advance and keep it covered in the fridge. Bring it to a cool room temperature before spreading so it spreads easily. Chilling helps flavors meld and makes assembly faster on baking day. If the filling firms in the fridge, soften it briefly at room temperature.

Q: How do I know when the bread is fully baked?

A: The star should be deep golden on top and sound hollow when you tap the bottom. An instant-read thermometer in the center should read about 190°F–200°F for fully baked bread. If the top browns too fast, tent with foil and finish baking until the center reaches the proper temperature.

Q: Can I freeze the unbaked shaped star and bake it later?

A: Yes. After shaping and the second rise, freeze the star on the baking sheet until solid. Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and allow to rise until puffy before baking. Baking time may increase by a few minutes if the dough is cool.

Q: Is this recipe easy to make gluten-free?

A: Gluten-free versions require a flour blend designed for yeast breads and often need xanthan gum. The texture will differ from wheat dough. Use a tested gluten-free yeast bread mix and follow its hydration and rest recommendations. Expect slightly denser results but still flavorful.

Final Thoughts

This Spring Greens Star Bread brings bright herbs and creamy cheese into a beautiful, shareable loaf. It suits casual meals and special occasions alike. The steps stay simple, and the result impresses every time. Try one of the flavor variations to match your mood or pantry.