Thanks to both Pat and Jeanne for their replies. Pat, you have it exactly right-commercial mixes always have the shiny top crust I'm looking for, and I'm almost afraid to find out what additive they use to make it so. But I know that there is a technique, as I remember using it after reading the article I mentioned. And Jeanne - thanks for another recipe to try. If it comes out with a shiny crust, I'll let everyone know!