>
>Sadly, the home models just aren't strong enough to handle daily bread
>mixing. I know. I have two Kitchen Aids. One mixes while the other one is
>getting repaired. That's one solution. The better one is to bite the
>bullet and find a small commercial mixer such as a 10 quart.


Thanks so much for all the replies. I did eventually find a new Hobart
for 1990 GBP, and a second-hard one for 600, but decided in the end to
go for a Kenwood Major, on the principle that I could alternate it with
the KitchenAid so that only one was being repaired at one time (as you
say, Fred!) I made some brioche with it yesterday and it worked well,
even on high speeds. If I'm still frustrated after 12 months, I'll have
to bite the bullet and get a Hobart.

I don't use a food processor for anything but very wet foccaccia dough
(and piecrust) but was interested that people recommended it. I always
think it over-kneads.
--
Jane Lumley