So, I got a cuisenart classic foo~

Nothing could be easier. To start with, I would suggest that you read the instruction book that came with the FP. Here is my method:

I put all the dry ingredients into the bowl of the FP. I get best result when I limit the amount of flour to about 4 cups. I use instant dry yeast (also known as "bread machine yeast") and add that with the other dry ingredients. I pulse a few times to mix. Then I add the wet ingredients through the feed tube. If there are eggs, I start with them. If there is solid fat, I add that next. The liquid (usually warmed, and sometimes combined with melted fat) is then slowly added to the feed tube. I like to add a little liquid and then pulse a few time, alternating until the dough starts to form clumps. I then turn the motor on and slowly add as much liquid as needed to form a ball that rotates around the bowl. If you add too much liquid too fast, it will go sticky and my stall out the machine. If this happen, add about a half cup more flour and try pulsing. If that doesn't work, remove the dough and add it back in portions with a little flour. Once you learn the characteristics of your machine, you will be able to make dough in a couple of minutes without any problems.

After the ball forms, I let it rotate around the bowl about 40 times, or up to one minute. The dough is removed from the machine and rested a few minutes. Then I knead a few times and form a ball.

Here is a link to some videos showing the use of a FP in dough making:

Definitely a find for $5. I LOVE my FP, but it there is a bit of a learning curve. I use mine primarily for dough making. In fact, I just got a new Wolfgang Puck FP a couple weeks ago for my birthday. It reacts a bit different than by old Braun FP. With the Braun, I could add the liquid in a steady stream and a dough ball would form. With the new FP, if I don't start by pulsing the machine a few times, the liquid seems to pool near the blade, making a very wet dough around the spindle, with a lot of flour near the outside of the bowl. When the outside flour does incorporate, the dough is too sticky and stalls the machine - all 900 watts. After a couple batches, I adjusted my technique and now have no problems.

One thing to keep in mind is that you can quickly raise the temperature of the dough with the friction produced by the blade. That's why it is a good idea to limit kneading to about 1 minute. In "How to Cook," Julia Child suggest stopping the machine after the dough comes together and letting it rest before turning the machine back on to knead. This lets the dough hydrate more evenly and lets it cool. I don't do it this way myself and don't have any problems.

You might browse the cookbook section of a large bookstore. They will have a section called "appliance cooking" where there should be some books on using food processors.

Thanks a lot!