[Sca-cooks] Panforte

[Terry Decker]

A while back, Emilio and Helewyse presented us with a period panforte recipe 
from
"Del compendio de secreti rationale" by Leonardo Fiorvanti.  Helewyse kindly
provided a translation.  I've been working on the recipe and for your
entertainment here is the most recent preparation from my kitchen.
Transcript and translation are appended to keep all of them together.

Bear

Panforte

Flour                                  900 grams (7 1/2 Cups)
Water                                 474 grams (2 Cups)
Honey                                   85 grams (1/4) cup
Yeast                                      1 Tablespoon
Salt                                         2 Teaspoons
Pepper                                    1 Teaspoon
Cumin                                   1/4 Teaspoon
Cloves                                  1/4 Teaspoon
Saffron (optional)                   2 or 3 threads

Candied Gourd                     96 grams (1/2 Cup)
Candied Orange Peel            96 grams (1/2 Cup)

1 beaten egg white for glaze (optional and beyond the actual recipe)

In a bowl, mix the candied fruit and 60 grams (1/2 Cup) of flour.  Mix 
together until the fuit is thoroughly coated.  I replaced the candied gourd 
with fruit cake mix, being without candied gourd.

Dissolve the honey in 237 grams (1 Cup) of just boiling water.  Add the 
saffron.  Set aside to cool.  If saffron is considered a scribal error, use 
237 grams (1 Cup) of warm water when adding the liqour to the dry 
ingredients.

Proof the yeast in 237 grams (1 Cup) of warm water.  Add a pinch of sugar to
activate the yeast, if necessary.

Combine 720 grams (6 Cups) of flour, salt, pepper, cumin and cloves in a 
mixing bowl.  Blend together.  Add the yeast mixture and beat it in.  Add 
the cooled honey mixture and beat it in.  The result should be a sticky, 
soft dough.  Add the remaining flour two other three Tablespoons at a time 
and work it in until the dough is only slightly sticky, hard dough.  Knead 
on a lightly floured surface or in the mixer.  Add small amounts additional 
flour if necessary during kneading.  Due to the honey, the actual amount of 
flour needed may vary from the amounts specified in the recipe.  If the 
dough becomes too dry to stick together add water, one tablespoon at a time 
until it does.

Place the dough ball in a lightly oiled bowl and cover.  Allow to rise until 
doubled.  Approximately two to three hours.

On a lightly floured surface, flatten out the raised dough.  Divide into two 
equal parts if two loaves are desired.  Scatter the fruit mix on the 
flattened dough.  Roll up the dough, so the fruit is evenly distributed 
throughout.  Shape into one or two loaves, as desired.

Scatter corn (maize) meal or other coarse meal on a baking sheet (to prevent 
the dough from sticking) place the loaf or loaves on the meal.  Cover and 
let rise until doubled. About one to two hours.

Brush beaten egg white on the crust(s), if desired.

Bake at 350 degrees F for 40 minutes.  Turn the loaves out on racks to cool.




Del modo di fare il pan forte, che si fa nelle speciarie Cap 39 Libro
Quinto.  Il  pan forte che si fa nelle spetiarie che a Roma lo chiamano pan
pepato,  perciohe vi entra il pepe, a Bologna lo chiamano pan spetiale,
percioche  vi mettono dentro di piu sorti di spetie, & a Venetia lo chiamano
pan forte dal pepe che vi mettono, & in altri luochi lo chiamano in  diversi
altri modi; una in quanto al modo di farlo e quasi tutto uno,  & si fa cosi
cioe, si piglia farina, & se gli fa il suo levato  come si fa per fare il
pane, & poi si impasta con acqua e mele tanto  di uno quanto di l'altro, &
vi si mette pepe, zafarano, comino,  garofali, zucche condite, scorze di
naranze condite; di tutte le  sopradette cose quella quantita che pare allo
speciale, che si convenga  in detto pane; & impastato che sara, fare il
pane, & lasciarlo  levare, e poi farlo cuocere nel forno, avvertendo che il
forno non sia  trooppo caldo quando vi si metto il detto pane, & questo e
molto  salutifero (salutisero) allo stomaco rispetto alle specie che vi
entrano.


The way to make "pan forte" that is made by the Spiciers (Chapter 39, Fifth
book)  The  strong bread that is made by the spiciers of Rome is called
Peppered  bread, because it contains pepper, in Bologna it is called spiced
bread  because they put inside many more types of spices, and in Venice they
call it strong bread because of the pepper they put in, and in other  places
it is called in many other ways, however in all these places the  way of
making it is almost only one, and one makes it thus that is, one  takes
flour, and one gives it it's raising agent (bigo) the same as one  does for
making bread, and then one pastes it (mixes it) with water and  honey more
of the  one (first) than the other (second), and one puts into it pepper,
saffron, cumin, cloves, candied gourd (could be squash given time period  of
writing) and candied orange peel, and all these above things one  puts in in
the quantity that is the opinion of the spicier, that one  agrees is better
to add to this bread; and when it is mixed make the  bread and leave it to
raise, and then put it to cook in the oven, taking  care that the oven is
not too hot when you add the bread, and this is  very healthy to the stomach
because of the spices it has inside.