Wanted to bring this thread back up to thank everyone for the recipes and suggestions. You were correct in that I needed to use the yeast, not baking soda. I've made four loaves since the original thread and have now pretty well mastered the amount of water, kneading, rising, etc. The last two have been very fluffy, with lots of black olives and just a hint of Italian cheeses. :D
Good stuff, but takes a lot of work.
What's next in the bread oven CW ?
How about making your own English muffins or Crumpets ?