"Our local store rec'd the Electrolux Q50 series. Though reviewed.com loves this machine I'm having a difficult time finding owner feedback. I was told this was Italian time-tested technology, just now brought to the US. And the orbit clean has just come out of patent, but is also not "new". Any leads on further information?" The Frigidaire FPID/FGID and Electrolux EI24ID/EW24ID (including the 50QS) are brand new and seem to be a redesign from the ground up. Electrolux did not have a great reputation for dishwashers in the past; owners complained of poor washability and reliability. However, it's very possible this new line is great and exactly what they needed. You certainly won't find any user reviews at this point, though. If you buy one, let us know what you think! The only real "proven" dishwashers on the market right now are Maytag and the Euro manufacturers Bosch, Miele, and Asko. Although Maytag is a Whirlpool brand, they still use the previous generation Point Voyager tall tub wash system that works well. Whirlpool has transitioned the rest of their brands including KA to the "Global Wash System" which supposedly is quieter and uses less water but is unproven. GE and Electrolux/Frigidaire just introduced complete redesigns, presumably because their previous offerings weren't so great. Those are also unproven.

We lucked out yesterday on a special-order-customer-returned-good-as-new-still-in-the-box Electrolux 30" wave touch wall oven originally priced at $1999...first marked down to $1799...then $1299...then $990...when we went yesterday it was $750!!! Woo hoo!!! Now designing the new kitchen around this oven and hoping that our store will soon have a 36" rangetop special-order-customer-returned-good-as-new-still-in-the-box as well! :-)

This is the mixing and kneading procedure that I use with my 25+ year old Kitchen Aid mixer. This is from The Bread Book by Betsy Oppenneer. I only use speed #4 for kneading sparingly. It is best to follow the directions in your manual. But the rest of the directions have worked very well for me. Mixing and Kneading Bread in a Heavy Duty Electric Mixer 1. Put dry yeast and proofing water into mixer bowl; whisk, proof yeast. [not essential when using instant yeast] 2. Fit mixer paddle on. 3. Add rest of liquid ingredients (milk, eggs, butter) to the yeast/water. 4. Add half of the flour amount of the recipe and any other dry ingredients. 5. Turn mixer on medium speed (#4 on KA) and beat 2 minutes to mix the ingredients. 6. Reduce speed to low (#1) and add rest of flour 1/4 cup at time. 7. Remove paddle, scrape well. Attach dough hook. 8. Scrape down sides of bowl, turn speed to #2 and add more flour 1 TB at a time (dough will cling to hook then spread back to sides of bowl). 9. Increase speed to #4 (or stay at speed #2) and knead 5 minutes. At the end of this kneading time the dough should cling to the hook and clean the sides of the bowl. If not, add flour 1 TB at a time, until the dough cleans the sides of the bowl. Remove the dough to an oiled bowl, cover with a towel, let rise per the recipe, or turn out dough, knead by hand a few times, form into a ball, drizzle a little oil in the mixing bowl, put dough in, swirl in bowl and turn oiled side up, cover, let rise.

I do as bragu does. I wet and crumple my parchment before I put it in a bowl that's similar size to the LC, and put the dough in there for the 2nd rise. Also be very careful where you put the lid down as it is screaming hot! Make sure your LC has an oven-safe handle. I use a Lodge dutch oven and it didn't, so I had DH swap it out for a metal handle that is oven safe at those high temps. I haven't made artisan bread in quite awhile...I guess I was too attracted by the ease of the Irish Soda bread. But I'll have to get back to it. It's easy and delish. I usually make mine whole wheat. Here's a video on how to do it: https://www.youtube.com/watch?v=I0t8ZAhb8lQ