Italian Star Bread Recipe

For the longest time I have been trying to find the recipe for Italian Star Bread. I can buy it at a nearby Italian bakery here in Springfield, MA but I would love to bake my own. It is shaped sort of like a “butterfly” and kind of twisty. The crust is golden in color a very, very smooth. The texture of the bread is so smooth and velvety. It is sooo good with pasta or with just nothing but butter. If you could find this recipe you would make me so very happy. Thanks for the opportunity to be able to make this request and for a great newsletter and site.

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CS - April 7, 2011

This sounds a lot like semolina bread. You will need durum flour to get that flavor. It can be shaped pretty much however you want. Try a google search for a recipe that works best for you (I don’t know if you have a stand mixer or bread machine, etc.) One bit of advise would be to let the dough rest in the fridge overnight to develop the best flavor before you shape and bake it.

Sue - November 30, 2011

What Bakery in Springfield???

    Peter Steele - January 27, 2014

    Tougias Bakery
    I used to get my star bread from a market that got its bread from Tougias Bakery that was in Springfield’s North End. the last time I checked on the internet, they were still there. I had been eating their star bread since I was about twelve. That would have been about 60 years ago! I’ve never found it anywhere else.

Jim Dunn - December 29, 2011

I remember my grandmother having her baker deliver a star shaped bread, light golden crust soft white center. No flavor like garlic just the best with soup or pasta, or just butter.
This was back in the late 40s early 50s in Brockton Mass.
If you find a recipe please forward.

    Peter Steele - January 27, 2014

    Tougias Bakery is STILL pumping out Star Bread on Liberty Street (833i believe)

cecelia - February 4, 2012


    Laura Rosso-Cousart - March 25, 2012

    Did you ever find recipe for star bread? My father’s family lived in Agawam and I would love to bake him some star bread. It brings back all sorts of wonderful memories….he would be so thrilled to have some!

Robert Gootzit - April 29, 2012

We too have been searching for years. Also from deep roots and star bread memories in Springfield, Mass. If anybody finds it, we’ll share with everybody! It would be a blessing!

Tony - June 20, 2012

There is a bakery on Orange St in Forest Park that has it too… at least they did a couple years ago. I now live in NC and def miss my star bread!

cj - October 6, 2012

There’s a recipe in this book: Artisan baking across America: the breads, the bakers, the best recipes by Maggie Glezer

joyce - February 10, 2013

Thanks to everyone who responded to my request. I lost this post and just rediscovered it today, and no, I was never able to find the Star Bread recipe, however I will not give up. CS mentioned that it sounded like a semolina bread (thanks CS) so I will check that out. Again, thanks to all.

Vanessa - March 15, 2013

The bakery is still on Orange Street. I just left with star bread… I wish I has a recipe for it

Sarah - December 14, 2014

I think I’ve found the recipe. Or, rather, found someone else who did. My grandparents lived in Springfield MA, and star bread would always be there for the big get togethers. I can’t find it anywhere else, so I hope this recipe does the trick.

INGREDIENTS 1 kg of flour 0 500 g biga 400 ml of warm water 50 g fresh yeast (2 cubes) 20 grams of salt

PROCEDURE Form the fountain with the flour, put in the center of the chariot, combine the yeast and mix a little with a little water. Combine the salt (dissolved in a little water) and the rest of the water, mixing with your hands until you have a smooth ball and uniform (5 min.) Put the ball in a bowl, cover with film, then with a cloth and let rise until doubled (15-20 minutes) at room temperature. Take small pieces of dough and give the desired shapes (cross, montasù, Mustafa, barrel, etc.). Put them well apart on sheets of baking paper, cover with a nylon cloth and let them rise at room temperature until doubled (30-40 minutes). Practicing cuts with a razor blade if necessary (for the barrel, homemade, etc..) and bake until golden brown in a preheated oven at 200 ° C-220 ° C, placing the pan in the lower part of the oven. bread out of the oven, place it to cool on a wire rack or in a wicker basket covered with a cloth, and serve. At this point, the You can also freeze bread, slipped into bags for food. necessary, remove the bread from the freezer and put it directly in the oven until it thaws and heats become slightly crispy



1 kg di farina 0
500 gr di biga
400 ml di acqua tiepida
50 gr di lievito di birra fresco (2 cubetti)
20 gr di sale fino


Formare la fontana con la farina setacciata, mettervi al centro la biga, unire il lievito sbriciolato e impastare un po con poca acqua.
Unire il sale (sciolto in poca acqua) e il resto dell’acqua, impastando con le mani fino ad ottenere una palla liscia ed omogenea (5 minuti).
Mettere la palla dentro una ciotola, coprire con pellicola, poi con un canovaccio e far lievitare fino a raddoppio (15-20 minuti) a temperatura ambiente.
Prelevare piccoli pezzi di impasto e dare le forme volute (crocetta, montasù, mustafà, barilotto, ecc).
Metterle ben distanziate su fogli di carta da forno, coprirle con un telo di nylon e farle lievitare a temperatura ambiente fino a raddoppio (30-40 minuti).
Praticare i tagli con una lametta se necessario (per il barilotto, il casereccio, ecc.) e cuocere fino a doratura in forno preriscaldato a 200°C-220°C, mettendo la teglia nella parte più bassa del forno.
Sfornare il pane, porlo a raffreddare su una gratella o in un cesto di vimini coperto con un canovaccio e servire.
A questo punto, il pane si può anche congelare, riponendolo in sacchetti per alimenti.
All’occorrenza, prelevare il pane dal freezer e metterlo direttamente in forno fino a che non si scongela e riscalda diventando leggermente croccante.

[Found here :

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