I used a Bosch for 20+ years, same design as today's basically, and never experienced that problem. Something's wrong. :(

Tricia

2 minutes doesn't sound bad to get a cup of stiff egg whites?
The dough hook doesen't actually touch the bottom of the bowl but it's pretty close.
I'm saying you are going thru the learning curve. I had a few disasters when I first started and everyone here knows I'd never ever trade mine in for a hundred KitchenAids.

I always start out with the hot water in the bowl, add the yeast, sugar and oil, give it a 2 second mix. Then add about 1/3 of the total amount of flour called for in the recipe. Give it about 30 seconds mix.. Then I ALL of the remaining flour PLUS THE SALT and let her knead away.
Don't compromise on using too little flour for fear of using too much. If it says 6 cups use 6 cups or even an extra 1/4 cup. I find I always have to add just a wee bit more flour than the recipes state.

Thanks to both of you for your replies. I didn't answer sooner because I wasn't sure what to say. So I have another question.

I emailed Customer Support and they answered very quickly. Their response was that, for the pizza dough recipe, 4 1/2 cups of flour is a very small amount and "7-8 cups of dry ingredients will work best as a minimum." Huh? does this mean I have to double the recipe and make twice as much as I need?

This doesn't seem right.

Have either of you made a dough using about 4 cups of flour? And how did it work? Thanks again for your help.

That does sound right come to think of it, the 4 cup minimum. Use less and their just isn't enough dough to reach down and across the bottom of the bowl to grab whats smooshed their.
AND I might add I did exactly that this evening making Parker House Rolls which I'd never made before. The recipe called for 2 3/4 cups sifted flour which I did.. the dough just clung to the dough hook and center post and spun around leaving all this stuff on the bottom. I had to unstick it and keep trying. I'd forgotten about that.
4 cups you should have no problem, it's what I use most of the time.

re my Parker House Rolls from the Joy of Cooking book.. turned out dreadful. Didn't help that I sort of forgot about them in the oven as well and they got a bit too toasty LOL but the inside where was ok just didn't taste very good.

Elisabeth, my Bosch is one of the now discontinued Concepts, and I've never had the universal.

Just wondering though, I don't know anything about the Bosch Compact and I don't know the return policy of Pleasant Hill, but you could check it out if you typically make smaller amounts of dough.

I am thinking that if my Concept ever wears out, I may replace it with the Bosch Compact (after doing more research).

Judi

PKGuy, she said 4 cups was too little; that 7-8 cups is the minimum. Thanks for the tips about the order of adding the ingredients. I had actually done that part right. I think one problem may have been that I added a half cup of flour all at once, rather that sifting it in or adding little by little. I think you're right that I'm still on the upside of the learning curve.

Judi, I'm beginning to think you're right, that I bought the wrong machine for my needs. Many of my bread recipes call for about 3 or 4 cups of flour and make one loaf. I guess I can always make two loaves and freeze or give away the other, but that is not what I expected to be doing.

I am past the time when I can return it or exchange it (though it is still under warranty through the manufacturer), so I am just making mental adjustments in how I plan to use it.

I still think the Universal is an excellent, heavy duty, well-made machine and great if you often need to make several loaves or large batches. I wish I had had it years ago when all the family still lived at home.

I think you'll be fine with 4 cups of flour, give it a whirl and see before you do anything and let us know. BTW who was saying this.. someone at Bosch or someone at Pleasant Hill Grain? It just does not sound right at all.

Thanks again, Pkguy. The person I emailed was in customer support at Pleasant Hill Grain. Also, for the pizza dough, I used 4 1/2 cups flour. The pizza dough turned out great, by the way, after I kneaded it by hand.

This weekend, I hope to find time to make several different recipes and give the Bosch a good work out. Will report back on Monday.

I think I would contact Bosch directly. Also, you could make the double batch of bread dough, but instead of baking both, freeze the dough for the other one, and thaw and bake when you need it.

Tami

I am no longer disenchanted with my mixer. After having fun in the kitchen last weekend, I learned a lot about how to use it and I am very pleased with the potential of the machine.

Pkguy, you were spot on about 4 cups being the minimum. Or even 4 ½ cups. More than 4 cups, it works very well indeed and handled the 10 cup Tuscan bread with flying colors. Less than four and I would just knead it by hand.

I think I just didnÂt realize how much hands-on it would require. I expected it to be more like a bread machine  push a button and come back when itÂs all done. Instead, it is a tool like any other and you have to pay attention all the time.

Here are some shots of what I was doing earlier in the week.

"Dark and Dangerous Cinnamon Rolls" for ValentineÂs Day breakfast before icing...

After icing...

Buttermilk cake

Whole wheat bread (This bread was especially good.)

Humongous loaf of Tuscan bread (about 10 cups of flour)

Wow you have been busy. Glad to hear it working out for you now, that learning curve and all. Did you get the cookie paddles. They're great for big batches of stiff dough but like the dough hook almost useless for cookie doughs of less than 4 cups flour. The mixer part is really the smallest part of the process once you're comfortable with it. The time consumer for me is assembling all the ingredients then the dividing and putting in pans etc.