Scroll down right here & you'll see a pizza dough recipe that's getting raves.

Here's a good recipe for you. You don't even need to use the bread machine since there's no kneading involved, but you do need to plan ahead and make it the day before because while you can use it sooner, it's really at it's best after 24 hours. Lately I've been using the 5 minute Artisan Bread dough for our crusts, and it's even better. But again, I really think it's at it's best after a few days in the fridge. I'll post that recipe too - and if you're interested in more I'm sure you can get the book from your library. Becky * Exported from MasterCook * Artisanal Pizza Dough Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread or all purpose flour 1/2 teaspoon active dry yeast 3/4 teaspoon kosher salt 1 1/4 cups 2% low-fat milk 2 tablespoons olive oil -- plus more for bowl Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay. Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough. When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using. Makes two 12"-14" pizza crusts Source: ""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Boule in 5 Minutes a Day Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups lukewarm water (about 100 degrees) 1 1/2 tablespoons granulated yeast 1 1/2 tablespoons kosher or other coarse salt 6 1/2 cups all-purpose white flour (no need to sift) Cornmeal -- for the pizza peel In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough. Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration. To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go. While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute. Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes (2-3 hours if dough is cold). It does not need to be covered. The bread may not rise much during this time; this is normal. Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450 F. When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top. Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack. Makes four 1-pound loaves Recipe from Jeff Hertzberg and Zoe Francois' "Artisan Bread in Five Minutes a Day," Thomas Dunne Books, November 2007, $27.95 - - - - - - - - - - - - - - - - - - - NOTES : Becky's Notes: I find it easier to let the dough rest and rise on cornmeal dusted parchment paper rather than the peel. It's such a wet dough that even with the cornmeal it sticks to the peel. I use polenta or grits rather than fine cornmeal for dusting. If your dough's been in the fridge let it rise for about 3 hours before baking.

Skip the bran and wheat germ, use a high glutin flour and knead it well... It's the glutin that makes breads chewey....and my adding bran and wheat germ you are decreasing the proportions of glutin. Linda C

My 1967 edition of Joy did not have a yeast bread recipe with potatoes in it. But this yeast bread recipe is slightly sweet and does contain fresh mashed potato. You could use the dough for other bread forms, but Moravian Sugar Cake is to die for if you've never tried it! Moravian Sugar Cake 1 1/2 cups boiling water or potato water (the remaining water used to cook potatoes for mashed potatoes) 3/4 cup butter or shortening 1/2 cup sugar 1 t. salt 2 pkgs. yeast or 2 scant TB bulk instant yeast 1 cup plain cooked potatoes, mashed 2 eggs beaten 6-7 cups flour Combine 2 cups flour and the yeast in a large bowl. Combine sugar, salt, butter, potatoes, potato water in saucepan used to cook the potatoes. Warm over low heat to melt the butter. Add to flour/yeast mixture and beat well. Add in beaten eggs and mix until smooth (can use an electric mixer). Add enough flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turn dough over to have oiled surface on top. Cover and let rise until doubled in bulk. Press into greased pans (some use 7"-9" foil pie pans) about 1/4" to 1/2" thick. When well risen, using your finger or the handle end of a wooden spoon, punch holes in the dough about 1-inch apart. Fill holes with: 1 lb. light brown sugar, 2 sticks butter and a little water that has been heated in a saucepan. Bake cakes at 350 for about 20 minutes. Do not overbake. Yields: about 7 cakes in pie pans