Kitchen Aid Classic Plus for making Bread?
I have been using my little Kitchen Aid 4.5 qt classic plus to make our daily use white yeast bread. It seems to drag a bit during the kneading which makes me think that it will burn up 1) if I keep using it this way 2)if I use it even more than I do now for breads and 3) if I dare use it for a slightly heavier dough.
I need to be able to reasonably make between 5 and 10 loaves of bread weekly, for our household and some neighbors. I've been thinking about getting a Viking or Bosch, exclusively for breads, and continuing to use the Kitchen Aid for things like madeleines and frosting...all the lighter-duty fare.
Knowing that the new machine will be bread-designated, and knowing that I really don't want to spend more than $500, what is the smartest choice for a home baker like me?