....culinarily speaking, anyways. Howzabout you...???

;-)

It's going to be a super - cold and sub - zero weekend here in Chicago, wind
chills in the minus 20 or so cataegory...great for making stick - to - the -
ribs fare.

I am all stocked up vittles - wise. On the menu to make is:

- Guinness beef stew (crockpot) w/buttermilk bisquits

- Chicken - sausage gumbo (crockpot) w/cheddar - jalapeno cornbread

- Bread - baking! I'm going to try my had at this "Artisan bread in five
minutes" recipe, has anyone tried it? (I am *not* going to fiddle with a
baking stone, no need for that, a baking sheet will do) :

http://krisgardens.blogspot.com/2008...nutes-day.html

Friday, January 4, 2008

Artisan Bread in Five Minutes a Day

"I found the bread recipe that I'm experimenting with published on a local
TV website. So, here is what they published. The book starts with this basic
dough recipe and also has tons of other doughs that follow the same basic
principles. The book is "Artisan Bread in Five Minutes a Day" by Jeff
Hertzberg and Zoe Francois. Their website is
http://www.artisanbreadinfive.com/

Master Recipe Artisan Bread in Five Minutes a Day: the Discovery that
Revolutionizes Home Baking (Thomas Dunne Books / St. Martin's Press, Nov
2007)

The full recipe as it appears in the book provides more detail, but most
home bakers will be able to get a start on five-minute a day homemade bread
with this short version of the recipe.

Preparation time: 15 minutes to prepare enough dough for four loaves, to be
baked over four days. Each daily loaf will average 5 minutes of active
preparation time.Makes four 1-pound loaves

3 cups lukewarm water (about 100º F)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour (no need to sift)
Cornmeal for the pizza peel.

In a 5-quart bowl, mix the yeast, water and salt. Add all the flour, then
use a wooden spoon to mix until all ingredients are uniformly moist. It is
not necessary to knead or continue mixing once the ingredients are uniformly
moist. This will produce a loose and very wet dough.
2.Cover with a lid (not airtight). Allow the mixture to rise at room
temperature until it begins to collapse, about 2 hours, but no more than 5
hours.
3. After rising, the dough can be baked immediately, or covered (non
completely airtight) and refrigerated up to 14 days. The dough will be
easier to work with after at least 3 hours refrigeration.
4. On baking day, prepare a pizza peel by sprinkling it liberally with
cornmeal to prevent the bread from sticking when you transfer it to the
oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut
off a 1-pound (grapefruit-size) piece of dough (serrated knives are best).
Store the remaining dough in the bowl and refrigerate for baking at another
time.
5. Hold the mass of dough in your hands and add a little more flour as
needed so it won't stick. Create a smooth ball of dough by gently pulling
the sides down around to the bottom, rotating the ball a quarter-turn as you
go. While shaping, most of the dusting flour will fall off. The bottom of
the loaf may appear to be a collection of bunched ends, but it will flatten
out during resting and baking. Shaping the loaf this way should take no more
than 1 minute.
6.Place the dough on the pizza peel. Allow the loaf to rest for about 40
minutes. It does not need to be covered. The bread may not rise much during
this time.
7. Twenty minutes before baking, place a pizza stone on the center rack of
the oven. If you don't have a baking stone, use another baking sheet. Remove
any upper racks. Place a broiler pan on a rack below the pizza stone or on
the floor of the oven. Preheat oven to 450 F.
8. When the dough has rested for 40 minutes, dust the top liberally with
flour, then use a serrated knife to slash a 1/4-inch-deep cross or
tic-tac-toe pattern into the top.
9.Slide the loaf off the peel and onto the baking stone. Quickly but
carefully pour 1 cup of hot water into the broiler tray and close the oven
door.
10.Bake for about 30 minutes, or until the crust is nicely browned and firm
to the touch. Allow the bread to cool completely, preferably on a wire
cooling rack.

(I do the original mix with a Kitchen Aid mixer)
What I like about this recipe over the No-Knead recipe is that you make
enough for 4-8 loaves at one time - let it rise about 2 hrs - stick it in
the refrigerator - and then make the bread by the loaf over the next 14
days. Each day that you make a loaf, you take less than a minute to shape
the loaf and let it rise for up to 40 minutes - and bake for about 30
minutes. My experience with the No Knead was that our house is too cool in
the winter, and it took over 30 hours to rise - and I had to do that for
each loaf.

I still have some kinks to work out before I'm completely sold on this - but
so far, I'm thinking it might be a winner.

If you're interested in the No Knead bread, Kitt has an excellent
step-by-step post at:

http://kittbo.blogspot.com/2006/12/n...p-by-step.html

From the "comments" section:

Hi Kris,

My name is Zoe Francois and I am one of the co-authors of Artisan Bread In
Five Minutes A Day. Thank you so much for trying the bread, your loaf looks
beautiful! I'm glad you've posted the recipe so others can try it.

There are two things that I do to prevent the dough from sticking to the
peel. I use a generous amount of corn meal under the loaf and just before I
slide it onto the stone I give the bread a slight nudge to make sure it
isn't stuck to the peel. If it is, I dust just a little more cornmeal under
the loaf.

I also use a metal bench scraper or spatula to clean the cornmeal off the
stone so that I don't get smoked out of house and home. I find this only
happens when I am baking pizza at 550 degrees so I was interested to read
that you are having it happen at 450 degrees.

If you venture into the book check out the errata page on my website
www.zoebakes.com first. As much as we tried to catch all the errors while
editing we missed some things.

Thanks again and I look forward to hearing more about your experience with
the bread.

Zoe

1/06/2008 11:23 PM "

</>

"Gregory Morrow" > wrote in message
...

>
> Hi Kris,
>
> My name is Zoe Francois and I am one of the co-authors of Artisan Bread In
> Five Minutes A Day. Thank you so much for trying the bread, your loaf
> looks
> beautiful!

<snipped>

I'm glad you've posted the recipe so others can try it.> If you venture
into the book check out the errata page on my website.
> www.zoebakes.com first. As much as we tried to catch all the errors while
> editing we missed some things.
>

> Zoe
>
> 1/06/2008 11:23 PM "
>


Regarding the book by Zoe, I just purchased the book and am waiting for it's
arrival.

On errata page, this certainly concerns me:

She says:
"Throughout the book we call for 1 1/2 tablespoons of yeast (1 1/2 packets),
It should read (2 packets!!!)"


I always thought that a packet is 2-1/4 teaspoons. So, in each recipe all
of them should use 5-1/2 teaspoons?

Depending on how much flour is used, that's a LOT of yeast!
The same amount of yeast is used in each and every recipe?

Now, I'm starting to question the whole book's recipes. :-(((

Dee Dee

"Dee.Dee" > wrote in message
...
>
> "Gregory Morrow" > wrote in
> message ...
>
>>
>> Hi Kris,
>>
>> My name is Zoe Francois and I am one of the co-authors of Artisan Bread
>> In
>> Five Minutes A Day. Thank you so much for trying the bread, your loaf
>> looks
>> beautiful!
>
> <snipped>
>
> I'm glad you've posted the recipe so others can try it.> If you venture
> into the book check out the errata page on my website.
>> www.zoebakes.com first. As much as we tried to catch all the errors while
>> editing we missed some things.
>>
>
>> Zoe
>>
>> 1/06/2008 11:23 PM "
>>
>
>
> Regarding the book by Zoe, I just purchased the book and am waiting for
> it's arrival.
>
> On errata page, this certainly concerns me:
>
> She says:
> "Throughout the book we call for 1 1/2 tablespoons of yeast (1 1/2
> packets), It should read (2 packets!!!)"
>
>
> I always thought that a packet is 2-1/4 teaspoons. So, in each recipe all
> of them should use 5-1/2 teaspoons?
>
> Depending on how much flour is used, that's a LOT of yeast!
> The same amount of yeast is used in each and every recipe?
>
> Now, I'm starting to question the whole book's recipes. :-(((
>
> Dee Dee
>
>
Correction: 4-1/2 teaspoons!
Dee Dee

"Dee.Dee" > wrote in
:

> I always thought that a packet is 2-1/4 teaspoons. So, in each recipe
> all of them should use 5-1/2 teaspoons?
>

1 tablespoon (in the USA) is 3 tsp. Therefore 1/2 tbsp is 1 1/2 tsp.

Hence 1 1/2 tbsp is 4 1/2 tsp not the 5 1/2 so you figured.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
> "Dee.Dee" > wrote in
> :
>
>> I always thought that a packet is 2-1/4 teaspoons. So, in each recipe
>> all of them should use 5-1/2 teaspoons?
>>
>
> 1 tablespoon (in the USA) is 3 tsp. Therefore 1/2 tbsp is 1 1/2 tsp.
>
> Hence 1 1/2 tbsp is 4 1/2 tsp not the 5 1/2 so you figured.
>


Yes, I corrected myself immediately. typo.

Still, that was not my point -- 4-1/2 tsp, depending on amount of flour is
probably too much for me or anyone else unless they like the totally yeasty
taste -- and the fact that ALL receipes use the same amount -- really, now!
Dee Dee

"Dee.Dee" > wrote in message
...
>
>
>
> Yes, I corrected myself immediately. typo.
>
> Still, that was not my point -- 4-1/2 tsp, depending on amount of flour is
> probably too much for me or anyone else unless they like the totally
> yeasty taste -- and the fact that ALL receipes use the same amount --
> really, now!
> Dee Dee
Haven't seen any of the other recipes, but if they all make 4 loaves it's
not surprising they all call for the same amount of yeast.

The recipe as posted above calls for 6 1/2 cups of flour. A quick Google
yielded what is claimed to be James Beard's bread recipe (I'm too lazy to go
downstairs and dig out bread recipes. The recipe calls for about 3 3/4 cups
of flour and 1 package of yeast.

Two packages to 6 1/2 cups of flour sounds about right to me.

Anny

"Anny Middon" > wrote in message
...
> "Dee.Dee" > wrote in message
> ...
>>
>>
>>
>> Yes, I corrected myself immediately. typo.
>>
>> Still, that was not my point -- 4-1/2 tsp, depending on amount of flour
>> is probably too much for me or anyone else unless they like the totally
>> yeasty taste -- and the fact that ALL receipes use the same amount --
>> really, now!
>> Dee Dee
> Haven't seen any of the other recipes, but if they all make 4 loaves it's
> not surprising they all call for the same amount of yeast.
>
> The recipe as posted above calls for 6 1/2 cups of flour. A quick Google
> yielded what is claimed to be James Beard's bread recipe (I'm too lazy to
> go downstairs and dig out bread recipes. The recipe calls for about 3 3/4
> cups of flour and 1 package of yeast.
>
> Two packages to 6 1/2 cups of flour sounds about right to me.
>
> Anny


My standard for yeast is no more than 1-1/2 teaspoons for 4 cups.
Depending on the receipe, even less at times.

Four loaves can mean any sized loaf.
Dee Dee

MOMMY!!! Scary man, mommy!

<wail!!>

"Dee.Dee" > wrote in message
...
>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Gregory Morrow" > wrote in
>> message ...
>>
>>>
>>> Hi Kris,
>>>
>>> My name is Zoe Francois and I am one of the co-authors of Artisan
>>> Bread In
>>> Five Minutes A Day. Thank you so much for trying the bread, your loaf
>>> looks
>>> beautiful!
>>
>> <snipped>
>>
>> I'm glad you've posted the recipe so others can try it.> If you
>> venture into the book check out the errata page on my website.
>>> www.zoebakes.com first. As much as we tried to catch all the errors
>>> while
>>> editing we missed some things.
>>>
>>
>>> Zoe
>>>
>>> 1/06/2008 11:23 PM "
>>>
>>
>>
>> Regarding the book by Zoe, I just purchased the book and am waiting
>> for it's arrival.
>>
>> On errata page, this certainly concerns me:
>>
>> She says:
>> "Throughout the book we call for 1 1/2 tablespoons of yeast (1 1/2
>> packets), It should read (2 packets!!!)"
>>
>>
>> I always thought that a packet is 2-1/4 teaspoons. So, in each recipe
>> all of them should use 5-1/2 teaspoons?
>>
>> Depending on how much flour is used, that's a LOT of yeast!
>> The same amount of yeast is used in each and every recipe?
>>
>> Now, I'm starting to question the whole book's recipes. :-(((
>>
>> Dee Dee
>>
>>
> Correction: 4-1/2 teaspoons!
> Dee Dee
And a Tablespoon is 3 tsp, so 1 1/2 Tablespoons is 4.5 tsp or 2 packages.
That is for a recipe with 3 cups water and 6 1/2 cups flour. Doesn't
seem excessive to me.


>

On Fri, 18 Jan 2008 08:44:43 -0500, "kilikini"
> wrote:

> When I get off my butt, I'm going to make some stock here in a bit
>so that I can make some sort of soup tomorrow.
>
Stock is an all day (night for me) affair - hope you managed to get it
done. I know your soup will be delicious with a rich stock like
you're making!

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On Fri, 18 Jan 2008 13:26:22 -0500, "Dee.Dee" >
wrote:

>
>My standard for yeast is no more than 1-1/2 teaspoons for 4 cups.
>Depending on the receipe, even less at times.

Sounds like you like a slow rise. I like it yeasty and fast.



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"Del Cecchi" > wrote in message
...
>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Dee.Dee" > wrote in message
>> ...
>>>
>>> "Gregory Morrow" > wrote in
>>> message ...
>>>
>>>>
>>>> Hi Kris,
>>>>
>>>> My name is Zoe Francois and I am one of the co-authors of Artisan Bread
>>>> In
>>>> Five Minutes A Day. Thank you so much for trying the bread, your loaf
>>>> looks
>>>> beautiful!
>>>
>>> <snipped>
>>>
>>> I'm glad you've posted the recipe so others can try it.> If you venture
>>> into the book check out the errata page on my website.
>>>> www.zoebakes.com first. As much as we tried to catch all the errors
>>>> while
>>>> editing we missed some things.
>>>>
>>>
>>>> Zoe
>>>>
>>>> 1/06/2008 11:23 PM "
>>>>
>>>
>>>
>>> Regarding the book by Zoe, I just purchased the book and am waiting for
>>> it's arrival.
>>>
>>> On errata page, this certainly concerns me:
>>>
>>> She says:
>>> "Throughout the book we call for 1 1/2 tablespoons of yeast (1 1/2
>>> packets), It should read (2 packets!!!)"
>>>
>>>
>>> I always thought that a packet is 2-1/4 teaspoons. So, in each recipe
>>> all of them should use 5-1/2 teaspoons?
>>>
>>> Depending on how much flour is used, that's a LOT of yeast!
>>> The same amount of yeast is used in each and every recipe?
>>>
>>> Now, I'm starting to question the whole book's recipes. :-(((
>>>
>>> Dee Dee
>>>
>>>
>> Correction: 4-1/2 teaspoons!
>> Dee Dee
> And a Tablespoon is 3 tsp, so 1 1/2 Tablespoons is 4.5 tsp or 2 packages.
> That is for a recipe with 3 cups water and 6 1/2 cups flour. Doesn't seem
> excessive to me.
>
>


However, it is to me. At any rate, I bought the book for the different
techniques for different recipes, and I will hope that my adjustment of
yeast will not ruin each recipe -- gee, do all the recipes call for the same
hydration?

I do not like yeasty bread and bread will rise wonderfully without that much
yeast. I would use no more than 2 1/4 teaspoon (1 packet) for 6 cups
(however, I measure my flour in ounces, and perhaps these recipes don't
measure in ounces or grams.)

Dee Dee

<sf> wrote in message ...
> On Fri, 18 Jan 2008 13:26:22 -0500, "Dee.Dee" >
> wrote:
>
>>
>>My standard for yeast is no more than 1-1/2 teaspoons for 4 cups.
>>Depending on the receipe, even less at times.
>
> Sounds like you like a slow rise. I like it yeasty and fast.
>
>
>
> --


To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
standard for pizza dough in a bread machine rise, and if anyone has done
dough in a bread machine, it pumps-up fast.

However, I do like to rise in the refrigerator overnight for a slow rise.

Dee Dee

On Sat, 19 Jan 2008 09:26:57 -0500, "Dee.Dee" >
wrote:

>
>To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
>standard for pizza dough in a bread machine rise, and if anyone has done
>dough in a bread machine, it pumps-up fast.

ah. No bread machine here. I tough it out.

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On Sat, 19 Jan 2008 06:17:14 -0500, "kilikini"
> wrote:

>sf wrote:
>> On Fri, 18 Jan 2008 08:44:43 -0500, "kilikini"
>> > wrote:
>>
>>> When I get off my butt, I'm going to make some stock here in a bit
>>> so that I can make some sort of soup tomorrow.
>>>
>> Stock is an all day (night for me) affair - hope you managed to get it
>> done. I know your soup will be delicious with a rich stock like
>> you're making!
>
>I didn't realize that there was a ham bone in my "parts", so I've got a mix
>of chicken and ham stock. I'm going to use some of it to make a potpie
>filling today. And, yes, it WAS an all day affair and I had a blast doing
>it. I really enjoy making stock. Allan came home from work yesterday (I
>had lemon-garlic chicken in the oven roasting as well) and went, "Dang it
>smells good in here!" (I even had all the doors and windows open, too!)
>
Ham bone? That pot is begging for some beans!

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<sf> wrote in message ...
> On Sat, 19 Jan 2008 09:26:57 -0500, "Dee.Dee" >
> wrote:
>
>>
>>To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
>>standard for pizza dough in a bread machine rise, and if anyone has done
>>dough in a bread machine, it pumps-up fast.
>
> ah. No bread machine here. I tough it out.
>


I don't tough it out; I've got tools up the whazoo to help me out.
I never was strong enough to knead bread even in my 'younger' years.

Happy kneading :-))
Dee Dee

On Sat, 19 Jan 2008 13:57:06 -0500, "Dee.Dee" >
wrote:

>
><sf> wrote in message ...
>> On Sat, 19 Jan 2008 09:26:57 -0500, "Dee.Dee" >
>> wrote:
>>
>>>
>>>To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
>>>standard for pizza dough in a bread machine rise, and if anyone has done
>>>dough in a bread machine, it pumps-up fast.
>>
>> ah. No bread machine here. I tough it out.
>>
>
>
>I don't tough it out; I've got tools up the whazoo to help me out.
>I never was strong enough to knead bread even in my 'younger' years.
>
>Happy kneading :-))
>Dee Dee

I'm plenty strong and see no need to knead by hand when there's a
bread machine and a KA mixer with a dough hook handy.

Lou

On Sat, 19 Jan 2008 13:57:06 -0500, "Dee.Dee" >
wrote:

>
><sf> wrote in message ...
>> On Sat, 19 Jan 2008 09:26:57 -0500, "Dee.Dee" >
>> wrote:
>>
>>>
>>>To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
>>>standard for pizza dough in a bread machine rise, and if anyone has done
>>>dough in a bread machine, it pumps-up fast.
>>
>> ah. No bread machine here. I tough it out.
>>
>
>
>I don't tough it out; I've got tools up the whazoo to help me out.
>I never was strong enough to knead bread even in my 'younger' years.
>
>Happy kneading :-))

<snork> I don't knead either. That's what a food processor is for.



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<sf> wrote in message ...
> On Sat, 19 Jan 2008 13:57:06 -0500, "Dee.Dee" >
> wrote:
>
>>
>><sf> wrote in message ...
>>> On Sat, 19 Jan 2008 09:26:57 -0500, "Dee.Dee" >
>>> wrote:
>>>
>>>>
>>>>To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
>>>>standard for pizza dough in a bread machine rise, and if anyone has done
>>>>dough in a bread machine, it pumps-up fast.
>>>
>>> ah. No bread machine here. I tough it out.
>>>
>>
>>
>>I don't tough it out; I've got tools up the whazoo to help me out.
>>I never was strong enough to knead bread even in my 'younger' years.
>>
>>Happy kneading :-))
>
> <snork> I don't knead either. That's what a food processor is for.
>
>

I used to use my food processor to knead bread, but since I got a big KA
mixer, I now use that. AFAICT the bread comes out the same, but it seems to
me that the KA is easier to clean -- fewer parts to go in dishwasher and
they can go on either dw shelf.

I don't have a bread machine and don't particularly want one. I've got too
much one-use kitchen stuff already -- I don't want to give up what has
become precious counter and storage space for another large item.

Anny

On Sat, 19 Jan 2008 13:20:28 -0600, "Anny Middon"
> wrote:

>I used to use my food processor to knead bread, but since I got a big KA
>mixer, I now use that. AFAICT the bread comes out the same, but it seems to
>me that the KA is easier to clean -- fewer parts to go in dishwasher and
>they can go on either dw shelf.

<sob> No KA either. Someday, my hints may not fall on deaf ears.

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On Sat, 19 Jan 2008 11:59:23 -0800, sf wrote:

>On Sat, 19 Jan 2008 13:20:28 -0600, "Anny Middon"
> wrote:
>
>>I used to use my food processor to knead bread, but since I got a big KA
>>mixer, I now use that. AFAICT the bread comes out the same, but it seems to
>>me that the KA is easier to clean -- fewer parts to go in dishwasher and
>>they can go on either dw shelf.
>
><sob> No KA either. Someday, my hints may not fall on deaf ears.

Do what I did. Buy your own.

Christine

"Anny Middon" > wrote in message
...
> <sf> wrote in message ...
>> On Sat, 19 Jan 2008 13:57:06 -0500, "Dee.Dee" >
>> wrote:
>>
>>>
>>><sf> wrote in message ...
>>>> On Sat, 19 Jan 2008 09:26:57 -0500, "Dee.Dee" >
>>>> wrote:
>>>>
>>>>>
>>>>>To me, 1-1/2 teasp for 4 cups isn't necessarily a slow rise; it is a
>>>>>standard for pizza dough in a bread machine rise, and if anyone has
>>>>>done
>>>>>dough in a bread machine, it pumps-up fast.
>>>>
>>>> ah. No bread machine here. I tough it out.
>>>>
>>>
>>>
>>>I don't tough it out; I've got tools up the whazoo to help me out.
>>>I never was strong enough to knead bread even in my 'younger' years.
>>>
>>>Happy kneading :-))
>>
>> <snork> I don't knead either. That's what a food processor is for.
>>
>>
>
> I used to use my food processor to knead bread, but since I got a big KA
> mixer, I now use that. AFAICT the bread comes out the same, but it seems
> to me that the KA is easier to clean -- fewer parts to go in dishwasher
> and they can go on either dw shelf.
>
> I don't have a bread machine and don't particularly want one. I've got
> too much one-use kitchen stuff already -- I don't want to give up what has
> become precious counter and storage space for another large item.
>
> Anny
>

I now have an Electrolux mixer. I still keep and use all the rest, FP, KA
mixer, Bread machine. Except I don't use the KA anymore for bread; just
keep it for use with the attachments I own. I have a Vita-Mix which they
tout as making bread - I even tried it, but it's not a good idea.

Dee Dee

Christine Dabney > wrote in
:

> Do what I did. Buy your own.
>

I can't justify buying a KA mixer for myself. I don't bake enough. And the
attachments for it are a joke AFAIK.

I don't bake bread often and I rarely bake pie, cakes, cookies or
bars...Only around special occasions do I bake. The odd birthday cake or
pie and Xmas goodies is mostly what I'd need one for and dragging it out
every 3 or 4 months seems not justifible to me. Plus I enjoy doing it
mostly by hand, I get along with the FP and hand mixer nicely.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sat, 19 Jan 2008 13:01:07 -0700, Christine Dabney
> wrote:

>On Sat, 19 Jan 2008 11:59:23 -0800, sf wrote:
>
>>On Sat, 19 Jan 2008 13:20:28 -0600, "Anny Middon"
> wrote:
>>
>>>I used to use my food processor to knead bread, but since I got a big KA
>>>mixer, I now use that. AFAICT the bread comes out the same, but it seems to
>>>me that the KA is easier to clean -- fewer parts to go in dishwasher and
>>>they can go on either dw shelf.
>>
>><sob> No KA either. Someday, my hints may not fall on deaf ears.
>
>Do what I did. Buy your own.
>
Speak for yourself! I have two kids who can do it for me - just to
say "Thanks, Mom. Without you and all your support, I wouldn't have
this great job."

sf
Feeling a good guilt trip coming on... if they don't get the hint for
my birthday, there's always Mother's Day. LOL!


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On Sat, 19 Jan 2008 20:32:39 GMT, hahabogus > wrote:

> I get along with the FP and hand mixer nicely.

That's been me too. No real reason to buy one. Sure it would be nice
to have that paddle or dough hook every so often, but I don't make a
years worth of sausage so hand stuffing is fine by me.

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On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
wrote:

>I now have an Electrolux mixer.

LOL - I thought Electrolux was a vacuum! Did you buy it from a door
to door salesman?

http://www.appliancist.com/electrolux-assistent.JPG

I like the looks of this Electrolux "mixer", maybe I'll switch my plan
from KA to that. How big is it (in inches, not quarts)?

http://kodiakhealth.com/catalog/prod...oducts_id/2009

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In article >, sf says...
> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
> wrote:
>
> >I now have an Electrolux mixer.
>
> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
> to door salesman?
>
> http://www.appliancist.com/electrolux-assistent.JPG
>
> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
> from KA to that. How big is it (in inches, not quarts)?
>
> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>
>

I like that one a lot! Found it for $459:

In article >, sf says...
> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
> wrote:
>
> >I now have an Electrolux mixer.
>
> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
> to door salesman?
>
> http://www.appliancist.com/electrolux-assistent.JPG
>
> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
> from KA to that. How big is it (in inches, not quarts)?
>
> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>
>

I like that one a lot. Found it a bit cheaper at $459:

http://www.appliancehut.com/productdetails.asp?id=311

On Sat, 19 Jan 2008 18:35:49 -0500, T >
wrote:

>In article >, sf says...
>> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
>> wrote:
>>
>> >I now have an Electrolux mixer.
>>
>> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
>> to door salesman?
>>
>> http://www.appliancist.com/electrolux-assistent.JPG
>>
>> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
>> from KA to that. How big is it (in inches, not quarts)?
>>
>> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>>
>>
>
>I like that one a lot. Found it a bit cheaper at $459:
>
>http://www.appliancehut.com/productdetails.asp?id=311

Thanks! Have you figured out how big it is?

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<sf> wrote in message ...
> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
> wrote:
>
>>I now have an Electrolux mixer.
>
> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
> to door salesman?
>
> http://www.appliancist.com/electrolux-assistent.JPG
>
> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
> from KA to that. How big is it (in inches, not quarts)?
>
> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>



Here is a not-too-good video, but it certainly shows it in action. No audio
throughout, but self-explanatory.
http://www.everythingkitchens.com/electroluxvideo.html

I wouldn't recommend it for someone not too interested in bread or the other
things it will do -- although I bought it just for breadmaking.

Big wise -- it's a monster. It'll eat you alive! One has to be prepared
for a beast like this.
(There are a couple of other posters here that have one.) I'm only new to
it. But I'd buy it over again a thousand times.

BTW, I had a good buying experience recently buying a distiller from Kodiak.
Actually I bought the same distiller I had bought in 1975, which I no longer
owned and wanted to start distilling again. (Just water, please!)

Dee Dee

"T" > wrote in message
. ..
> In article >, sf says...
>> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
>> wrote:
>>
>> >I now have an Electrolux mixer.
>>
>> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
>> to door salesman?
>>
>> http://www.appliancist.com/electrolux-assistent.JPG
>>
>> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
>> from KA to that. How big is it (in inches, not quarts)?
>>
>> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>>
>>
>
> I like that one a lot! Found it for $459:


$459 is a good price, but only if you bought it! I bought the 600w,
although some say that 450 is as good, but the 600w is newer
Dee Dee

"T" > wrote in message
. ..
> In article >, sf says...
>> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
>> wrote:
>>
>> >I now have an Electrolux mixer.
>>
>> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
>> to door salesman?
>>
>> http://www.appliancist.com/electrolux-assistent.JPG
>>
>> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
>> from KA to that. How big is it (in inches, not quarts)?
>>
>> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>>
>>
>
> I like that one a lot. Found it a bit cheaper at $459:
>
> http://www.appliancehut.com/productdetails.asp?id=311


Be sure and check their ratings or whatever it is to see if it is a reliable
source. Make sure you have their address, an email, someone answers the
phone, etc.

Dee Dee

<sf> wrote in message ...
> On Sat, 19 Jan 2008 18:35:49 -0500, T >
> wrote:
>
>>In article >, sf says...
>>> On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
>>> wrote:
>>>
>>> >I now have an Electrolux mixer.
>>>
>>> LOL - I thought Electrolux was a vacuum! Did you buy it from a door
>>> to door salesman?
>>>
>>> http://www.appliancist.com/electrolux-assistent.JPG
>>>
>>> I like the looks of this Electrolux "mixer", maybe I'll switch my plan
>>> from KA to that. How big is it (in inches, not quarts)?
>>>
>>> http://kodiakhealth.com/catalog/prod...oducts_id/2009
>>>
>>>
>>
>>I like that one a lot. Found it a bit cheaper at $459:
>>
>>http://www.appliancehut.com/productdetails.asp?id=311
>
> Thanks! Have you figured out how big it is?
>


I measured the footprint of both the KA mixer and the Electrolux. My KA
mixer is the 5qt that you does not raise up backwards - it scoots up to
lower and raise. you know what I mean.

Basically the foot prints are
KA 11 x 14 deep
Electrolux 9-1/2 x 15 deep

They are both heavy, but I feel the Electrolux is more clumsy to maneuver --

Dee Dee

On Sat, 19 Jan 2008 21:58:47 -0500, "Dee.Dee" >
wrote:

>Basically the foot prints are
>KA 11 x 14 deep
>Electrolux 9-1/2 x 15 deep
>
>They are both heavy, but I feel the Electrolux is more clumsy to maneuver --

Thanks, Dee. It's all a consideration.

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On Sat, 19 Jan 2008 21:50:29 -0500, "Dee.Dee" >
wrote:

>Here is a not-too-good video, but it certainly shows it in action. No audio
>throughout, but self-explanatory.
>http://www.everythingkitchens.com/electroluxvideo.html
>
>I wouldn't recommend it for someone not too interested in bread or the other
>things it will do -- although I bought it just for breadmaking.
>
>Big wise -- it's a monster. It'll eat you alive! One has to be prepared
>for a beast like this.

Thanks for that video.... wow, it is an intimidating monster! It
would be kinda like buying a draft horse to pull a Radio Flyer wagon
for me. It has a lot of parts and some of them are full of other
parts. Not so sure I want to contend with that either.

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In article >,
says...
>
> <sf> wrote in message ...
> > On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
> > wrote:
> >
> >>I now have an Electrolux mixer.
> >
> > LOL - I thought Electrolux was a vacuum! Did you buy it from a door
> > to door salesman?
> >
> > http://www.appliancist.com/electrolux-assistent.JPG
> >
> > I like the looks of this Electrolux "mixer", maybe I'll switch my plan
> > from KA to that. How big is it (in inches, not quarts)?
> >
> > http://kodiakhealth.com/catalog/prod...oducts_id/2009
> >
>
>
>
> Here is a not-too-good video, but it certainly shows it in action. No audio
> throughout, but self-explanatory.
> http://www.everythingkitchens.com/electroluxvideo.html
>
> I wouldn't recommend it for someone not too interested in bread or the other
> things it will do -- although I bought it just for breadmaking.
>
> Big wise -- it's a monster. It'll eat you alive! One has to be prepared
> for a beast like this.
> (There are a couple of other posters here that have one.) I'm only new to
> it. But I'd buy it over again a thousand times.
>
> BTW, I had a good buying experience recently buying a distiller from Kodiak.
> Actually I bought the same distiller I had bought in 1975, which I no longer
> owned and wanted to start distilling again. (Just water, please!)
>
> Dee Dee
>
>
>
>
>

It slices, it dices, it does just about everything. Probably costs about
$8,000 when you get all the attachments but you'll never want for
anything else.

I just want something that can handle batters and doughs.

"T" > wrote in message
. ..
> In article >,
> says...
>>
>> <sf> wrote in message ...
>> > On Sat, 19 Jan 2008 15:04:38 -0500, "Dee.Dee" >
>> > wrote:
>> >
>> >>I now have an Electrolux mixer.
>> >
>> > LOL - I thought Electrolux was a vacuum! Did you buy it from a door
>> > to door salesman?
>> >
>> > http://www.appliancist.com/electrolux-assistent.JPG
>> >
>> > I like the looks of this Electrolux "mixer", maybe I'll switch my plan
>> > from KA to that. How big is it (in inches, not quarts)?
>> >
>> > http://kodiakhealth.com/catalog/prod...oducts_id/2009
>> >
>>
>>
>>
>> Here is a not-too-good video, but it certainly shows it in action. No
>> audio
>> throughout, but self-explanatory.
>> http://www.everythingkitchens.com/electroluxvideo.html
>>
>> I wouldn't recommend it for someone not too interested in bread or the
>> other
>> things it will do -- although I bought it just for breadmaking.
>>
>> Big wise -- it's a monster. It'll eat you alive! One has to be prepared
>> for a beast like this.
>> (There are a couple of other posters here that have one.) I'm only new
>> to
>> it. But I'd buy it over again a thousand times.
>>
>> BTW, I had a good buying experience recently buying a distiller from
>> Kodiak.
>> Actually I bought the same distiller I had bought in 1975, which I no
>> longer
>> owned and wanted to start distilling again. (Just water, please!)
>>
>> Dee Dee
>>
>>
>>
>>
>>
>
> It slices, it dices, it does just about everything. Probably costs about
> $8,000 when you get all the attachments but you'll never want for
> anything else.
>
> I just want something that can handle batters and doughs.



KA Mixer does a lot of the same extras things, which you do pay maybe $100
+/- for each attachment.
I'm not sure about the prices on the Electrolux attachments -- they list
them on line. I think they are in line with the rest of the machine; none
of which I wanted, but didn't seem too exhorbitant to me; just too unwieldy
to use.

I bought the Electrolux for only batters and doughs myself. As I said, you
have to be 'ready' for it. Most people only want the KitchenAid and do
praise it.

Dee Dee

In article >, sf says...
> On Sat, 19 Jan 2008 21:50:29 -0500, "Dee.Dee" >
> wrote:
>
> >Here is a not-too-good video, but it certainly shows it in action. No audio
> >throughout, but self-explanatory.
> >http://www.everythingkitchens.com/electroluxvideo.html
> >
> >I wouldn't recommend it for someone not too interested in bread or the other
> >things it will do -- although I bought it just for breadmaking.
> >
> >Big wise -- it's a monster. It'll eat you alive! One has to be prepared
> >for a beast like this.
>
> Thanks for that video.... wow, it is an intimidating monster! It
> would be kinda like buying a draft horse to pull a Radio Flyer wagon
> for me. It has a lot of parts and some of them are full of other
> parts. Not so sure I want to contend with that either.
>
>

Are you kidding me? I'm just anal enough that I'd have a special cabinet
with drawers etc. for all the small parts.

On Sun, 20 Jan 2008 11:34:33 -0500, T >
wrote:

>In article >, sf says...
>> On Sat, 19 Jan 2008 21:50:29 -0500, "Dee.Dee" >
>> wrote:
>>
>> >Here is a not-too-good video, but it certainly shows it in action. No audio
>> >throughout, but self-explanatory.
>> >http://www.everythingkitchens.com/electroluxvideo.html
>> >
>> >I wouldn't recommend it for someone not too interested in bread or the other
>> >things it will do -- although I bought it just for breadmaking.
>> >
>> >Big wise -- it's a monster. It'll eat you alive! One has to be prepared
>> >for a beast like this.
>>
>> Thanks for that video.... wow, it is an intimidating monster! It
>> would be kinda like buying a draft horse to pull a Radio Flyer wagon
>> for me. It has a lot of parts and some of them are full of other
>> parts. Not so sure I want to contend with that either.
>>
>>
>
>Are you kidding me? I'm just anal enough that I'd have a special cabinet
>with drawers etc. for all the small parts.

My kitchen is stuffed as it is. We just stacked the w/d so we could
add a pantry cabinet that relieves some of the burden from the
kitchen.

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hahabogus wrote:
> Christine Dabney > wrote in
> :
>
>> Do what I did. Buy your own.
>>
>
> I can't justify buying a KA mixer for myself. I don't bake enough. And the
> attachments for it are a joke AFAIK.

I *love* the grain-grinder attachment I have. I use it a few times
a week. Bread made with freshly-ground grain is a joy.

I would like the food grinder and the ice-cream attachment, and and
and...

Serene