European Stars And Stripes (Newspaper) - December 11, 1986, Darmstadt, Hesse                                Made her unacceptable to the Nobleman s family. Italian lovers always seem to find a Way to overcome such difficulties however. The Nobleman secretly provided the Money for Tony the Baker to produce a new kind of enriched bread made from expensive wheat Lour butter and eggs and studded with raisins and candied fruit. The new bread pan no Toni o wis ,1 big Success. Tony got Rich and the Nobleman got Tony s Laugher a typically italian Happy ending. Many italians do agree on he superstition value of pane Lonc however. At , the heart of the  tuts three wedges from a panel Lone and each member of Law family takes a bite of each piece to ensure Good Luck during the coming year. Some italians also set aside ,1 piece of the Christmas panel toil la cat on february 3rd, the feast Day of san Biagio the Saint known As the protector of the Thrul. I be never figured out Why they Don t use garlic instead Al the other Earl of the Fruitcake scale is Pun Forte i Siena a Flat dense Rich concoction whose nougat like texture actually makes it More like a Candy than a cake. Pan Forte pronounced Palm for Tay Means Strong bread in italian. It s Strong in the sense that pan Forie is very heavy and Sweet and chock full of spices nuts and candied fruits. The tuscan City of Siena is the traditional Home of pan Forte although it s marketed throughout Italy. I be eaten the same thing in Volterra where it is called Lorla  torn Etruria etruscan cake. Legend says that the medieval monks of Siena were the first to make this chewy concoction but legend has a shortsighted View of culinary history. Sweets like Panf Oele have been produced throughout the Middle East for centuries so it s a sure bet that venetian traders brought the recipe Back to Italy when they returned from shopping trips in the Middle East loaded with the spices necessary for making  and the vol terran name for shh cake Points to an even earlier connection the Ecru Schob. Pan Forte k nol difficult to make and it s certainly less expensive to prepare at Home than to buy in a store. In Siena you la find both round and rectangular Manforti although round ones Are traditional. The two Basic kinds of pan Forie Are Bianco while or Light coloured and Scuro dark coloured containing chocolate. Variations occur in the types of nuts and fruits Hal Are included. Following Are recipes for Milan s classic a Riffone and Siena s traditional Panf arte Bianco. As the italians would say Buon Natale merry Christmas and Buon Appetito Cood eating panettone italian Christmas bread 1/4 cup currants or seedless dark raisins 1/4 cup sultanas or Golden raisins 1/4 cup chopped candied Orange Peel 1/4 cup chopped candles Citron 1/4 cup Marsala Brandy or rum 1 cup milk2 packages s Teaspoons Active dry yeast 1/2 cup sugar 4 1/2 cups All purpose flour 1/2 cup 1 Slick Butler 4 eggs 1 Teaspoon Vanilla extract 1/2 1ea Poon tall crated Peel Oil Lemon a pm. Combine the currants sultanas chopped candied Orange Peel and Citron and liquor in a shallow Glass bowl Tosto mix Well. Set aside sir the fruits  the milk in a Small Saucepan Ihen pour it into a medium size bowl and let it Cool to lukewarm 110 f dissolve the yeast and 1 Teaspoon sugar m the warm milk Lei the mixture sit for 2 to 3 minutes until Tel ten sift 1 cup of flour into the milk. Stir until he ingredients Are Well blended. Cover the bowl with Las i wrap and set it in a warm place such As a Gas Sven with. Only the Pilot Light on until the yeast Arrix Trehas doubled in bulk about 30 minutes. Meanwhile set the Butler and eggs Oul to come to utter and 1/2 cup sugar until the mixture is Light and Fluffy. Add the eggs one at ,1 Lime beating Well after each addition. Stir in the Vanilla extract Salt and grated Lemon Peel. Finally sir in the yeast mixture. Mix Well. Sift in 3 cups of flour 1 cup at a time mixing we a after each addition. Knead the dough until it is smooth and elastic about 10 to 15 minutes by hand or 5 minutes with the dough Hook of an electric mixer on High Speed. The dough will be very soft and somewhat Sticky. Drain any remaining liquor off the raisins and candied fruits. You can drink the liquor As a Reward for getting this far in the recipe sift 1 /2 cup of Lour Over the fruits and toss lightly to coat them Well. Add the hour coated raisins and candied fruits to the dough and knead gently by hand Only until the fruits Are evenly distributed throughout. If you handle the dough too much it will Discolour. Place the dough in a Large Well buttered bowl cover with a Damp Kitchen Lowel and let the dough Rise in a warm place until it has doubled in bulk about 1 hour. For baking he , you will need a 7-Inch diameter Charlotte Mold or souffle pan. Tear off a Sheet of aluminium foil 2 feel Long and fold it in half Lengthwise. Wrap this foil Collar around the outside of the pan so that the foil Sticks up 3 inches above the rim of the pan. Tie securely with Cotlon Iwine Butler the inside of the pan Well including the inside of the foil Collar. Line i he Bottom of the pan with a piece of baking Parchment paper Cut to fit and Butler the paper Well. Alternatively you can use two 2-Pound Coffee cans Welt Bull Rcd inside with the Bottoms lined with buttered Parchment paper. No foil Collar is necessary after the dough has risen to double its original size punch the dough Down knead in lightly and put it into the prepared pans. If using 2 Coffee cans Divide the dough in half use a razor or very Sharp knife to Cut a slash in the shape of an a 1 /2 Inch deep across the lop of the dough. Cover the pan s with a dampened Kitchen Lowel and let the dough Sil in a warm place until in has risen almost to the top of the pans about i hour. Pre heal the oven to 400 f. For 10 minutes. Make a Glaze by beating i egg Yolk Well with 1 Teaspoon of milk. Brush this Glaze Over the lop of the dough. Bake the Paneff one on the lowest rack of the oven at 400 f. For 10 minutes. Without opening the oven reduce the heal to 350 f. And continue baking for 35 to 40 minutes longer or until a skewer inserted in the Center of the panettone comes out clean. Let the panettone Cool in the pan son a wire rack. For 15 minutes remove the foil Collar from the pan then carefully remove the a in Effine from the pan. Crumple several paper towels for the panel tone to sit on while in cools completely. Place the crumpled paper towels on the wire rack and set the panettone on its Side on this paper  Peel the Parchment paper off the Bottom. Lei Thep in Effine Cool completely in this position. To serve pan Flone set in upright and Cut it into thick wedges. Store leftover panel Lone in a sealed plastic bag or freeze it for up to 3 months. A to Htom keeps Well. Maes 1 Large