Another Bread Thread

[Horse Fork Farm]

I was just reading the WW bread thread below and started to post this question there but didn't want to butt in on his thread. I make just about all of our bread now but I use my Kitchen- Aid mixer to do the mixing and kneading because I have arthritis in my hands. When I just wanted to make a loaf every few days this mixer was perfect but now it seems like I need to be making about 4-5 loaves at a time to save time and the mixer just won't hold that amount of dough. I could use some help finding a brand of quality mixer where I could mix say 4 loaves at a time without the dough climbing the hook and taking over!! When I bought my mixer I never dreamed I'd need anything bigger but I guess I do. Thanks for any ideas, and I like my Kitchen Aid but am also open to other brands too, Kathy

[peacebaker]

I have an Electrolux mixer, the Magic Mill DLX. Here's a link with some info.

DLX mixer

I love mine. It can definitely handle multiple loaves--I easily do 5-6 pounds of dough. And, when I use my bread oven I make several different batches of dough in a row, and it never complains or overheats

I've heard the newer, bigger, KitchenAids are doing okay, but at the time I bought my DLX (probably 5-6 years ago) I was hearing a lot of complaints of folks burning them out, especially when using all whole wheat flour. Funny thing is, the DLX was a lot more expensive at the time, now they haven't gone up much, but the KAs are a lot pricier, so there's not as big of a difference. It's still definitely an investment, but mine has been running fine for all those years.

It doesn't work at all like a KA, so it can take some getting used to, but once you have the feel for it it's great. I've also heard good things about the Bosch mixers, but I haven't used one. There's been a few discussions on mixers at The Fresh Loaf

Good luck!

[Kris in MI]

I have the professional model kitchenaid mixer (the 6 qt bowl one) and I make 4-6 loaves a week with it. What I do is mix a 2 loaf batch, then put the dough in another bowl to rise and mix another 2 loaf batch. Doesn't take but another five minutes to measure out the ingredients and mix up a second batch. All loaves end up going in the oven together since five minutes difference in rising time doesn't seem to hurt.

[Windy in Kansas]

You might check into restaurant supply sales for Hobart and Globe brand mixers.
It isn't unusual to find really large used stand mixers for sale. Government surplus is another possibility for old school central kitchen units.

I must say that I sure like the aforementioned Magic Mill units, however my KitchenAid allows three loaves at once and that is enough for me.

[GrayWizard]

Or try this:

No Knead, Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
3/4 tsp salt
Cornmeal or wheat bran for dusting
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 3-8 hours, at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

[Alice In TX/MO]

This one has an enhanced flavor:

No Knead Bread

3 cups unbleached all purpose flour
1/4 tsp instant yeast
1 1/2 Tbsp salt
3/4 cup plus 2 Tablespoons water
1/4 cup plus 2 Tablespoons mild flavored lager (beer)
1 Tablespoon white vinegar

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

[GrayWizard]

here is a video to see how easy it is - It takes me a bit more work than this guy - but not much more.

http://www.motherearthnews.com/Easy-...ead-Video.aspx

[Callieslamb]

you could split your dough in 1/2 and knead it in two batches. That is what I do when I make an extra large batch. Then you can keep the same mixer and not have to buy a new one.