On Tue, 19 Feb 2008 10:21:09 -0500, Mark A.Meggs
wrote:

On Sat, 16 Feb 2008 22:38:38 -0500, Mark A.Meggs
wrote:

I'm getting backing into baking bread. I'm currently using my
KitchenAid mixer with a 4.5 quart bowl to mix/knead the dough.

I'd like to make enough dough for 2 largish loaves (9x5 pans, 1.5 to 2
pounds each). WhenI try this with the KitchenAid, the dough starts
climbing above the top of the bowl.

I'm thinking I need something with about a 6 quart capacity, and just
as sturdy as the KitchenAid.

Does any one have suggestions - preferably based on experience?

Thanks in advance!

- Mark

Of the 28 responses to my original message, exactly 2 addressed the
question I asked.

Thanks very much to "The Cook" and
cowguy@aol,com "Susan/Pierre".

Thank you Peter A for understanding where I was coming from!

For the rest of you - if you don't have anything tos ay, don't say
anything.

Good Baking!

- Mark

Interesting calculation Mark...

First, the vast majority of "the 28 responses" were not
directed to you at all.

Also, I suggested that you consider a used Hobart, and later
when you commented on flour mills, I offered you my
experiences with C.S. Bell, and Diamant as on the link you
provided to Lehman's.

You did not bother to respond to either.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."