You Can Bake Steamed Breads... right on your stove top!

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Steam the bottom layer for two hours and the smaller loaf an hour and fifty minutes. Afterwards, turn both cakes out and-when they've cooled to room temperatureplace the larger cake on your fanciest plate and set the smaller one on top. Drizzle honey over all as a glaze, if you like, and decorate the fruitcake with a sprig of holly or a holiday candle (optional).

CAROB TEA BREAD

If you love chocolate—but it doesn't love you—try this elegant, dark-brown bread. 3/4 cup of carob powder

1-1/2 cups of mashed sweet potatoes or pumpkin
1 cup of rolled oats
3 cups of rye flour
1-3/4 cups of honey
1 cup of cornmeal (white or yellow)
1 cup of cooked brown rice
2-1/2 cups of skim milk
1 teaspoon of salt

1-1/2 cups of raisins Combine all ingredients in a large bowl, mix, and fill a greased six-cup towering mold to within two inches of the top with batter . . . then pour the remaining batter into a greased coffee can to make a second loaf. Steam the mold for two and a half hours, and the can for two hours.

For best results, store the fully cooled loaves in your refrigerator for a few days to let them "ripen".

Then toast the slices of bread and serve them piping hot with butter or margarine. The combination of crisp-on-the-outside and moist-on-the-inside textures is superb. (And a little melted butter never hurt anything either!)

MAIN DISH LOAF

Bread was once the "staff of life" . . . meaning that you could literally subsist on it. The following creation—although sautéed and served like hamburger in the end—probably qualifies as a bread in the Biblical sense, simply because it's so chock-full of life-sustaining protein, vitamins, and fiber.

3 cups of rolled oats
1 six-ounce can of tomato paste
3 cans of water (2-1/4 cups)
1 teaspoon of onion powder
1/4 teaspoon of black pepper
2 teaspoons of poultry seasoning
3 teaspoons of garlic salt
1 cup of bran flakes (health food store variety)
1/2 cup of soy flour
1 cup of dry skim milk powder
1 cup of cornmeal chili powder to taste
margarine, oil, or good frying fat

Combine the oats with the tomato paste and water and allow the mixture to stand while you round up the remaining ingredients. Next, add the seasonings (all except chili powder) to the oats/tomato paste/water mixture . . . then stir in the bran flakes, soy flour, dry milk, and cornmeal. Divide the batter equally between two greased coffee cans, cover the batter-laden containers with lids or foil, and steam them for two or more hours. When a knife inserted into the center of a loaf comes out clean—with no batter sticking to it—the loaves are done. (Allow the cans to cool before you turn out their contents.)

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