Here it is Sapphires: 1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading) 1 1/2 lb ground meat (beef or pork & beef) (about 700 grams) 1 beaten egg 1 onion chopped fine 1/4 teasp dry Colman's (or similar) mustard 1/8 teasp ground sage 1/2 teasp ground thyme 1 1/2 teasp salt 1/4 teas pepper 1/8 teasp nutmeg 1 chopped green pepper 1 tin condensed tomato soup (eg Campbells's) 3/4 cup grated celery 3/4 cup grated carrot 1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots 2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all. 3) Bake 350 F (177 C) for 1 1/4 hours. Source: American Pro Footbal Player's Wife in 1963 My Notes: 1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup ! 2) I usually double the amount of the ground spices with the exception of salt. SharonCb

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.

Yay for a new Universal. You're gonna love it. I'm assuming you're using a recipe so I'll just tell you how I make my bread in the Universal. I put all the yeast, the sugar, and the oil, (olive oil 4me) into the bowl first. Then I put all of my heated water in and about 1/4 or less of the total flour amount you'll be using. Let it mix about 30 secs, it'll look like pancake batter. While its sitting I'm stirring the salt into the balance of the flour plus any other ingredients like grains, flax meal etc. As soon as I've added all the extra's like salt, etc.. I dump that into the bowl put the ring on. I never use the center lid part. And I let it knead for a minimum of 11 minutes. When it's finished kneading after those 11 minutes or so. I remove the bowl from the machine, take out the dough hook and let the dough rise right in the Bosch bowl. I usually have it rising in the microwave oven which I've preheated by boiling a cup of water in it.. Keeps the interior most as well. Of course you can let yours rise anywhere.. I Just happen to like using the microwave LOL Let the dough rise about 35-40 minutes, never let it double in size.. that's a mistake. Remove from the bowl, shape and put in loaf pans to rise again and bake.. that's it.. There is no second rising in the bowl..it's not necessary because the Bosch does such a thorough job kneading in the first place it doesn't need it. Lemme know how it goes. A word of caution: It's better to err on the side of having to add more flour to a wet dough in the machine while it's kneading, than having to add water to a dough that's too dry kneading in the machine,, trust me I learned this. LOL

I bake cakes and too many of my recipes won't comfortably fit in my 5,5 qt KA. A double batch of Italian meringue goes flying. I used to have a 6 qt pro, and they barely fit in the bowl so that's not enough of an improvement to get another. I had a 1960s model that I absolutely adored. Upgraded. Except for size, I wished I hadn't. I'm so not in love with KA anymore. My 6 qt couldn't hold onto the plate that holds the paddle. It, along with the paddle and the grease from the gears, kept falling into the bowl. Then the planetary action got all wonky and the paddle scraping the bowl made everything gray. Forget royal icing. No adjustment would help. I still have lots of problems with ,y new mixer not incorporating Ingedients in The bottom very well. So the KA is out. I'm going with the Ankarsrum mixer when out kitchen is all done. It is kind of like an XL Bosch universal but has a stainless bowl and comes in pretty colors. As for storage, my mixer lives on the floor in my pantry and still will. I took a piece of scrap plywood, cut it to size, and stole the casters off a crummy old tv stand in the garage. So now it gets wheeled around the kitchen on its own skateboard and I don't have to do anything but lift it to the counter. When I put it away, I don't have to break my back stowing under the bottom shelf. Love it.