The last TJ’s thread is from 2 years ago so I thought I would start a new one. Our local TJ’s has slashed their artisan bread selection (as well as coffee and other things). I usually buy their whole wheat fresh pizza dough for pizza night but recently ended up with some aging dough and no plans for pizza. I decided to try The NY Times no knead bread recipe using the dough and it was excellent! It makes a dense, rich & chewy barley/wheat bread. Just empty two or three packages of the dough into a large oiled bowl and let sit at room temperature for about 24 hours, then followed the NYT baking instructions from the point where you shape the dough & second rise. Here’s a link to the recipe that doesn’t require subscription: https://www.geniuskitchen.com/recipe/new-york-times-no-knead-bread-464732. Easiest is to put the dough on a sheet of parchment for the second rise and just place the whole thing in the cast iron Dutch oven.
Yes, it does! Sometime, I roll it out and sprinkle it with cinnamon and sugar, then roll it back up before cutting and then baking; easy, peasy cinnamon rolls. I also roll it out, sprinkle it with cheese, mustard and sausage, roll it back up, slice and bake - yummy sausage rolls!
Wow, those suggestions sound good! Do you use the regular (white flour) dough? The wheat has a bit of sour bite after a few days. Once the weather cools I’ll try the cinnamon rolls.
Now they just need a better stock! So many times I’ve gone in for any of the pizza doughs and they are OUT!
@momsquad Yes, regular white dough The herb dough is also nice; i break off balls of the dough, push a piece of mozzarella (and maybe ham) into a thumbprint hole then close it back up and bake Yum!
Am I missing something, you BUY dough? To MAKE bread?
@Sybylla, It does sound lazy, doesn’t it? After all, the NYT recipe takes all of 5 minutes to throw together. But there’s something about the aged refrigerated dough that produces a much better texture than I have been able to achieve at home, even when I leave the dough in the fridge for a few days. Perhaps the TJ supplier has a better source of flour.
We all apparently need to milk our own cows, churn our own butter, and grind our own flour. 
There is nothing like freshly baked bread just out of the oven that did not have to travel from the bakery to the house. And I make piroshki out of that dough - I know, sacrilege. Wink.
@BunsenBurner please tell me about piroshki! I use canned biscuit dough for this, but I’m not quite satisfied with the result.
No biscuit dough! You need yeast dough. 
IMO, that’s why pizza dough works well for the baked kind of piroshki (meaning little pies). You can stuff most anything into the dough. I am just too lazy to make my own dough, so I cheat and use the TJ’s pizza dough to wrap the filling, glaze, and then bake the pies like described here:
https://petersfoodadventures.com/2016/06/17/baked-potato-piroshki/
The dough will taste a bit more bready and will not be as fluffy as the made from scratch yeast dough, but IMO, with savory filling, pizza dough tastes much better.
Or if you want the pan-fried kind, Natasha’s Kitchen had good recipes.
I’m not so wild about potato piroshki, but beef and potato? Sign me up. I’m a sucker for any kind of meat filling inside a crust. Piroshki, empanadas, pot stickers, Cornish pasties, it’s all good.
This is beginning to sound like a variation on the bread episodes from The Great British Baking Show. The difference is that these hacks are something most people would/could actually do without an epic fail:)
I prefer Saf Instant Yeast for making bread.