I am trying to buy a stand mixer to use when making bread for the kneeding part. I can't afford a Bosch and was looking into a Morphy Richards because it has 700 watts. I have looked everywhere on the internet in reference to it's compacity and can't find anything more than it is good for cookies and mashed potatoes. Thought I would just see if anyone had any luck with it with bread making. I do not want to get something that will burn out and I don't want to spend 300-400 on a mixer. Thanks Amy

I did some searching here, and found some posts on dough hooks for different machines, but couldn't find what you wanted http://www.pizzamaking.com/forum/index.php I would try a google search with site:pizzamaking.com at the end of the search term. ( that limits the search to that site) They have a ton of posts on hobarts and KA, but I didn't find what you wanted.

There is a learning curve with anything new and the Electrolux is no exception. I was fortunate to have been at the King Arthur test kitchen and they showed me how to use the machine. Let's take the above items one at a time... 1.) I don't know what they are talking about with the height adjustment. I've never adjusted anything to do with height. The bowl sits on top of the motor so there's no motor head above the bowl to get in your way...hence nothing to "adjust". 2.) The assembly arm can't be "stiff". There is a knob on the side of the arm with large groves to make it easy to grasp...you just simply turn it one way to loosen and the other way to tighten. I have arthritis in both hands and can easily grasp the knob. It's large and if it's hard to move it's because you tightened it too much...operator error not the machine. 3.) The pin holding the attachments is solid SS (about 3" long with a little knobby thing at the top). I can't figure out for the life of me what could be hard to clean. It's a solid piece of SS for goodness sake. I've never had to do anything but wipe it down for a little bit of flour dust. There are NO grooves, crannies, etc. to catch any food particles on or in. It looks sorta like a gigantic SS nail. 4.) Assemble and disassemble...too much work? Huh? Preparing the mixer for use consists of the following: a.) put scaper arm in hole (this is again a solid piece of SS and just drops into a hole...how hard can that be?) b.) push the pin into the roller (wow, that's hard!) and that it...assembly complete...time required...maybe, 2 seconds. 5.) Creaming butter/sugar requires knowing how to use the machine. The Owner's Manual is quite good but sometimes folks don't really pay that much attention to Owner's Manual instructions. The roller adjusts from tight against the bowl to completely loose and floating. If the butter was getting caught on the scraper then the roller was not adjusted property...too loose...the roller should have been tighter against the bowl. If you go into using this machine expecting it to be a KA then you'll be frustrated. It works on a completely different design. It is, IMO, much superior for all mixing but it is extraordinarily superior for kneading bread dough. The roller acts like the palm of your hand in the kneading process. With each rotation of the bowl, the roller pushes the dough against the side of the bowl the same way in hand kneading you push the dough down against the table. You end up with a thoroughly kneaded dough that is silky smooth. My machine came with a separate mixing bowl and wire whip for doing egg whites. I've never used it. The Owner's Manual tells you that the roller does a better job but since most American's are used to the whip attachment they included one. I find the roller does a beautiful job on anything from a single egg to a couple dozen for angel food cakes. I especially think it does a great job with meatloaves. The roller is more gently than a hook and so you end up with a more tender meatloaf, meatballs, etc. Cookies...the Electrolux is so much better here it's almost funny. The roller does not beat so much air into the cookie dough so your cookies will not have that awful commercial texture even doing a triple batch loaded with chocolate and nuts. The speed control is excellent...it using a sliding knob that gives infinite control of the speed rather than separate speed zones. I've never needed a timer with more than 12 minutes. Six to eight minutes will perfectly knead even the heaviest of rye doughs. Capacity is huge at 22 cups. I'm not sure what else to address...if you have more questions, I'll try to answer...wish I could have you over for a slice of fresh, warm bread and show you how the machine works. I was so fortunate to live within driving distance of King Arthur.

Please do not go by wattage alone because it is not necessarily an indication of the available power of the motor. For example, an inefficient motor will not convert the watts into meaningful power. Manufacturers have figured out that people believe more watts = more power, but that is not necessarily the case. A current model Hobart N50, which is the smallest mixer Hobart now sells under their name, pulls a mere 124 watts. But, it is an incredibly reliable and powerful machine. In other words, appliance manufacturers have duped buyers into an inaccurate standard of power. A small tractor is a lot less horsepower than a Porsche, but I know which one I would want pulling my car out of the mud. I have an old KitchenAid K45, a new KitchenAid Pro 600, and a Bosch. Obviously that's overkill, but all are fine machines. The only limit for the old KitchenAid is bowl capacity. However, if I were concerned only about breadmaking, I'd look for a good thrift store find in bread machines because they come closer to emulating a commercial machine than home mixers do. Carol