The comments about how sticky this is makes me wonder...can it be adapted to a bread machine? (I'm not found of handling super sticky doughts, either.) I've got the Zojiruishi, so could do a very short mix/knead to get to the "cottage cheese stage". Then cover and let rest in the machine overnight. Then use the knead to mix in just enough flour to make the very soft dough. Any suggestions on roughly how flour that much that might be? Yes, use the bread machine, Benita. But at some point, like it or not, you need to turn the dough out of the pan and work with it. So use the machine till you're ready to shape the crusts, then turn out onto a well floured surface, sprinkle with more flour, and have at it. YOU CAN DO IT! PJH

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