I've been intrigued by the Cook's Country "St. Louis Style" pizza. Kneading is a few times so not totally "no knead" but that's not a big deal. No cook sauce. Crisp crust. Sure looks good to me. SAUCE 1 (8-ounce) can tomato sauce 3 tablespoons tomato paste 2 tablespoons chopped fresh basil 1 tablespoon sugar 2 teaspoons dried oregano CHEESE 2 cups shredded white American cheese 1/2 cup shredded Monterey Jack cheese 3 drops liquid smoke DOUGH 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 cup plus 2 tablespoons water 2 tablespoons olive oil Here is a link that might be useful: Video and directions from Cook's Country

Whistle - Here you go.... 1. Scalded the milk and cooled it. Mixed warm milk, warmed water and o.j., egg and agave nectar (or honey if you are using it) in the bottom of the pan. 2. Mixed together flours (and vital wheat gluten and flaxmeal, if used) and add to the top of the liquids. 3. Add the yeast to the top of the flour. (Note I added the fat and salt later during the kneading. It takes stress off the bread machine with this much bulk to mix the dough WITHOUT the salt. The gluten develops quicker, and once the salt is added, the gluten strands tighten up making kneading a little more difficult. 4. Set Zo. on QUICK DOUGH. Press START. 5. After 5 minutes of mixing/kneading, be sure to check to make sure the dough has the correct hydration and adjust it if you need to. You want a nice soft dough ball. 6. After 10 minutes of kneading (or when it looks like the gluten is developing nicely, add the melted butter and salt. When the add-in beep sounds, add 1/2-3/4 c. multi-grain cereal (if using it - I milled a mixture of barley, rye, triticale, spelt, oats and rice). 7. When the kneading is complete, remove the dough from the pan and place in a dough rising bucket (or however you normally work your dough). DO NOT allow the dough to rise in the bread machine because this is more dough than suggested for the machine. 8. Allow the dough to rise to just under double. Punch down. Divide dough (I had 3 portions that weighed around 1-lb. 2-oz. each. Round the dough (so you have the ball formed into a tight ball with NO shaggy edges from the dough being cut, and the gluten strands are going from the top to the bottom of the ball), cover (I use plastic wrap) and allow to rest 10-15 minutes so the gluten can relax. Form, cover (plastic wrap), and allow to rise to just under double...... I made one portion into 9 dinner rolls (8-inch square pan) and baked the bread in 8"x4-1/2" NORPRO pans, but I also use heavy-gauge Calphalon pans that are the same size, or will use some ancient Bake King loaf pans that are 7-1/2"x3-1/2" (for dough amounts between 12-16 ounces). If the dough is over 1-pound, I'll use the larger pans. I baked my loaves to 200°F. when tested with an instant read thermometer. -Grainlady

Pat, that looks really, really good. My trick, when I'm putting butter on the top of bread that is just out of the oven, is to peel back the wrapper from a couple of tbsp worth of butter (room temp) and then just rub the stick over the surface...melts in right away. Nancy

Lucy, thanks. Yes, I think excess moisture in the cranberries might have been part of the problem - though the resulting bread was fine but it made handling the dough a bit messy. I'll try patting them down, or maybe just leaving them in a strainer to drip dry for a bit next time. Lindac, I agree that the recipe is a bit fussy. I didn't write it - I was just trying to document its steps and timing in a way that worked better for me. I'm not sure all of what it recommends is necessary. For example two rests for the dough during the mixing process. I understand the purpose of the second one - after the flour is added it lets the yeast do its thing unchecked before adding the salt and honey which retard or control the yeast action. The original recipe instructions for the step you mentioned were: Start mixer on low; add 1 T honey and 1 t salt, slowly. Mix on low until incorporated; mix on speed 2 for 2 min; Cover. Sit for 30 min I figure that running the mixer while adding honey and salt slowly followed by mixing for two minutes rounds out to about 5 minutes of measuring and mixing time. I'm not very experienced at bread baking yet, but I have found that small differences in preparation can be noticeable in the final loaf. For instance, mixing then resting for about 15 minutes before kneading produces a nicer texture in my sourdough than plunging straight from mixing to kneading. And for some reason, the 6 braid challah tastes better than 3 or 4 braid - maybe the extra rolling into strands improves the texture or possibly the higher loaf shape of the 6 braid cooks differently.