Review on 🌿 Forest Green Ankarsrum Original Electric Stand Mixer, 7.4 Quart by Antoine Scisson

Firstly, DO NOT buy this mixer until you watch a YouTube video of how to use it. One reviewer dumped the machine because the bread maker doesn't mix butter and sugar — and it never will because it can't be used that way. There are attachments for this. Other reviewers point out that there is a learning curve when using Ankarsrum - this curve is easily overcome by simply watching the same tutorial videos. (For the best bread baking video go to: https://youtu.be/5tvEz4Ko8pQ) For making bread using freshly ground hard red whole wheat flour this machine is second to none. Here's the recipe I used on my first try: After attaching the bread knife and roller, add 2-1/2 Tbsp. boiling water in a metal bowl and turn on the machine at minimum speed. Cut a stick of butter into 5-6 parts and add them, let the water melt. Then add 1/2 tbsp. honey, 1 tbsp. buttermilk and 2 eggs. Check the temperature with your finger to make sure it's warm and add 2 tablespoons of instant dry yeast. Note that in any recipe, all liquids come first. The machine is still running at minimum speed. Slowly add 9 to 10 cups of hard red whole wheat flour. Add one cup at a time to allow the liquid to soak in - it's a very dense mixture and it can get as thick as a brick if you just toss in all the flour at once. About halfway through, add 1/4 tbsp. gluten and 4 teaspoons salt (optional). Gluten feeds the yeast, which allows the whole wheat flour dough to rise better. The amount of flour depends on the humidity of the area, but stop when the dough has lost most of its stickiness by gently tapping it with your finger. Add 2 inches. Oatmeal the old-fashioned way and 1 tbsp. roasted sunflower seeds. I left it on the lowest speed and set the timer for 12 minutes. (If the dough was less dense, the speed could be increased, but not in this recipe.) The rolling action perfectly mimics hand kneading. You will adjust the position of the reel according to the video (look for the "donut" and drag it away from the sides). After kneading, leave the machine switched off for 20 minutes. Start again for the machine to break through. Divide in half and transfer half to another large bowl (or it will overflow) while letting dough rise until doubled in size. Spread on an OIL COATED BUT NOT FLOURED surface (here I prefer extra virgin olive oil), knead and leave to rest for another 20 minutes. Form loaves (make two large circles or two 9" x 5" loaf pans) and lift until they double again - it takes about half the time to double the second time. Set the oven to 450 about 15 minutes before the end of the last climb. Drizzle with water for a crispy crust. Brush the top with oil for a soft crust. Cut with a sharp knife (I use single-edged blades). Bake at 450 for 10 minutes, then at 375 for another 30-35 minutes. The core temperature should be around 200 F when it's done, otherwise the loaves should sound dull when turned inside out and tapped on the bottom. Place on cookie racks and cover with a sanitized kitchen towel to cool completely before slicing. YOU CANNOT DO THIS IN A COWNEID. By the way, if you want a black base, order Black Diamond.” Black Chrome is actually a dark gray that looks like charcoal.