OVENLESS BAKING

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When the dough is light, lay it on a floured board and knead it gently using as little flour as possible until a workable ball is formed. Roll out the mass to a thickness of 1/2 inch. You can then cut shapes with a cookie cutter or glass, but I find it much easier just to divide the sheet into 12 squares. (This avoids the rerolling of those little bits that are left when a cutter is used.) Separate the pieces, brush them with water, and place them on a surface sprinkled with cornmeal. Cover the breadlets with waxed paper or a damp cloth and let them sit in a warm place for 45 minutes.

Meanwhile, heat a large skillet with a lid to a moderate temperature (around 300 degrees). When the dough is sufficiently raised, oil the pan and carefully lift each slice into the skillet with a pancake turner. Cover the "oven" and bake the muffins about 10 minutes on each side. Cool the breadlets, and split them in two at eating time.

STEAMED BREAD
The following two recipes are for quick breads leavened with soda and baked with the help of a good sized covered pot and some foil. The loaves are moist and sweet, fine for dessert or a snack.

BOSTON BROWN BREAD
1 cup cornmeal
1 cup whole rye flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup molasses
2 cups buttermilk
1/2 cup soaked seedless raisins

Sift together the cornmeal, flours, soda, and salt into a large mixing bowl. Any bran that remains in the sifter can be included in the flour mixture. Combine the molasses and buttermilk, add them to the dry ingredients, and stir until the flour is just dampened. Then beat the batter for one minute (mix in the raisins with the last couple of stirs).

Pour the dough into well buttered molds (13 ounce nut tins do nicely) until the cans are two thirds full. Cover the containers with their lids, or stretch foil over the tops and punch a few holes in the covering to allow moisture to escape.

Place the cakes in a steamer or, if you don't have one, improvise by setting a rack in a kettle, covering the bottom of the pan with boiling water, and arranging the molds on the stand. (Since I had neither steamer nor

rack, I stacked several layers of chopsticks in my pot as a support for the containers. It worked fine!) Cover the kettle with a tight lid and keep the water bubbling. Add more liquid if the first lot boils away.

Steam the bread for 60 to 70 minutes, or until it feels springy when pressed. When the loaves are done, let them cool and remove them from the molds.

DATE NUT LOAF

2 cups whole wheat flour
1 1 /4 teaspoon baking soda
3/4 cup raw sugar
1 teaspoon salt
1 cup buttermilk
1 egg, beaten
1 cup chopped dates and nuts

Combine the flour, soda, and salt in a large bowl. Beat together the egg and sugar, add the buttermilk, and pour the liquid into the dry ingredients, mixing just until they're well blended. Stir in the dates and nuts and turn the batter into a loaf pan.

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