I've been making the 5 Minute a Day Artisan Bread for a while now with good sucess. My only bad loaf was a raisin bread. The raisins all ended up in the middle - sort of like a fruity version of the old Tunnel of Fudge recipe! I had seen that Cooks Illustrated recommended kneading the Lahey No Knead recipe - not a lot but still giving it some kneading. So, I tried it with the 5 Minute a Day bread recipe. It was great! Not only were the raisins more evenly distributed but the bread rose higher and had a less dense texture (while still being very moist and tasty).
My new problem - this homemade bread is so popular we're going through about a loaf a day ;)