What stand mixer do you use -- and like/recommend -- for making yeasted bread doughs on a regular basis?
I'm rethinking the "real estate" issues in my tiny kitchen, considering for the first time in my life actually buying a stand mixer . . . would put it in the footman's pantry/alcove adjacent to the kitchen. The counter space is not the only issue, by the way, in my kitchen. There's insufficient clearance under the cabinets (installed, we think, in the mid-50's). And no under extra cabinet space below the counters, either. The alcove option would work well, I think, depending on the footprint of the mixer. Thank you. ;o)