Italian Star Bread with Mozzarella

Method

1. In a large mixing bowl, dissolve sugar and yeast in warm milk and stand aside for 10 minutes or until slightly frothy.
2. Sift in flour and salt, and then add butter and the egg. Mix together with your hands and then knead for 5 minutes to make a smooth, springy dough. Cover the bowl with a clean towel and let the dough rest in a warm place for 1 hour or until it has doubled in size.
3. Make a pesto by processing the basil, Parmesan, nuts, garlic and olive oil in a food processor until a coarse paste is formed. It should have a spreadable, not runny, consistency. Add extra oil if the mixture is too stiff. Set aside.
4. Combine the tomato paste with the herbs, salt, pepper and extra olive oil. Set aside.
5. Knock down the dough then divide it into four equal pieces and shape them into smooth balls. Roll each piece out into a 30cm circle. Place one circle onto a baking paper lined tray. Spread with half the tomato paste mix and then sprinkle with half of the mozzarella. Cover with another dough circle then spread evenly with the pesto. Repeat with another layer of dough and the remaining tomato paste mixture and mozzarella, then top with the last layer of dough. Press down slightly to stick the layers together.
6. To shape the star, place a small glass into the centre of the bread, then using a sharp knife, cut 16 evenly spaced cuts from the glass to the edge. Hold two strips, one in each hand, and twist them away from each other twice. Press the ends firmly together to seal and fold the seam down onto the paper. Repeat with the rest of the strips until you have a star with 8 points. Remove the glass. Brush the bread with egg and bake in a 200°C oven for 25-30 minutes until golden brown. Serve warm.