Margaret, we are glad to hear you are joining the ranks of the 5-minute-a-day bread bakers! Achieving the wonderful taste is first step, which it sounds like you've already mastered. As for the crispy crust, there are a few things you can try. If you aren't already spritzing your loaves with water periodically throughout the baking process (roughly every 15 minutes), give that a try. You can also create a steam effect by putting a cast-iron pan or an old cookie sheet (the pan will darken and may warp, so choose an old pan if possible), filled with boiling water beneath your loaves as they bake. Adding a touch more sugar to the dough can also help the crust caramelize, but the real secret is in the equipment. A ceramic or steel baking stone is key to achieving the artisan-style crust you are looking for. It transfers heat directly to the outside of the crust creating that crunchy texture you are looking for. Happy baking! Kye@KAF

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