GS, a great number of my scratch recipes come from 'Better Homes and Gardens Bread Machine Cookbook' and off of the net. The aforementiond book works great with my bread machine as I use it to make the dough. The book is well made and lies flat; I recommend it. I know a lot of people say doing dough by hand is the way to go but my bread machine does an awful great job at making dough and usually when I'm making bread other things go with it and I need the time for that. Additionally, the machine provides a perfect environment for the bread to rise. I typically bake on a 14" cast iron pizza pan using indirect method and my results are mixed but I'm becoming more successfull with every attempt. Bread isn't easy (at least for me) on the grill. I did a lot in my oven before I did anything on the grill and am much better at it in the oven so far but I'm learning. I plan on buying one of the stones from the Kamado site this spring and working with that.
V- About the only 'soups' I do on the grill are beans, chili and Brunswick stew. Most all others I do on the stove top and yes, I concur, bread soup bowls rock. Heres one for my bread machine, again a Better Homes and Gadens recipe:
http://ww4.bhg.com/bhg/recipe/print/pri ... dCategory=