Four Cheese Garlic Star Bread

STEP 1: ROAST THE GARLIC

Heat the oven to 400°F (200°C). Drizzle the garlic heads with the olive oil, wrap them in foil and roast for 40–45 minutes until soft and golden. Cool for 10 minutes, squeeze out the cloves and mash to a smooth paste. Set 1 tablespoon aside for the dough.

STEP 2: MIX AND KNEAD THE DOUGH

In the bowl of a stand mixer, combine the bread flour, instant yeast, salt and sugar, keeping the yeast away from the salt. Add the warm milk, egg and the tablespoon of roasted garlic paste and mix on low to a shaggy dough. Knead on medium for 6 minutes, then add the softened butter a piece at a time and knead 6–8 minutes more until smooth and elastic; a small piece should stretch thin enough to let light through.

STEP 3: GIVE IT A FULL FIRST PROVE

Shape the dough into a ball, place it in a clean bowl, cover and leave in a warm spot around 78°F (25°C) until fully doubled, about 1 hour 15 minutes. Press a floured finger about an inch into the dough: the hole should stay. If it springs back at once, give it longer and test again.

STEP 4: MAKE THE FOUR-CHEESE GARLIC BUTTER

While the dough proves, beat the softened butter with the remaining roasted garlic paste, the grated raw garlic and the salt until smooth. Take out 2 tablespoons and set aside for the finish. In a separate bowl, toss the mozzarella, cheddar, smoked cheese and Parmesan together.

STEP 5: ROLL THE LAYERS

Gently knock back the dough and divide it into 4 equal pieces, about 7 1/2 oz (215 g) each. On a lightly floured surface, roll each into a 10-inch (25 cm) round, using the plate or cake pan as a guide and trimming if needed.

STEP 6: STACK THE LAYERS

Lay one round on the lined baking sheet. Spread with a third of the garlic butter, leaving a 1/2-inch (1 cm) border, and scatter over a third of the cheese. Top with a second round and repeat, then a third round and repeat. Finish with the fourth round, left plain, and press the edges lightly together.

STEP 7: CUT AND TWIST THE STAR

Press the glass into the center as a guide. With a sharp knife or bench scraper, cut from the glass out to the edge to make 16 equal strips, keeping the center intact. Remove the glass. Take two neighboring strips, twist them away from each other twice, then pinch the ends together firmly to form a point and tuck it slightly under. Repeat around the star to make 8 points.

STEP 8: GIVE IT A FULL SECOND PROVE

Cover loosely and prove in the same warm spot until the star has puffed by about half, about 45 minutes. Gently poke the side of a point: it should spring back slowly and leave a slight dent. If it springs back quickly, wait 10 minutes and test again. Heat the oven to 375°F (190°C) for the last 20 minutes.

STEP 9: EGG WASH AND BAKE

Brush the star all over with the egg wash using a pastry brush. Bake for 22–26 minutes until deep golden, the tips are crisp and an instant-read thermometer in the center reads 195°F (90°C). Tent loosely with foil if the tips color too quickly. While it bakes, melt the reserved 2 tablespoons of garlic butter in a small saucepan over low heat.

STEP 10: FINISH AND SERVE

Brush the hot star with the melted garlic butter and sprinkle with flaky sea salt. Rest for 10 minutes on the sheet, then slide onto a board and serve warm, pulled apart at the table.