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Hi thanx to all who responded.  Some people asked why I beat on low speed
and the answer is that I beat on low when adding the liquids, cause I don't
have a splatter guard yet and the first time I did it on high I had dough
flying around the kitchen.  Once its mixed in then I turn to high and beat
for the allotted time.
 
I took the advice of some members and used "Pam" to spray my loaf pans this
last batch of bread and perfecto, the loaves just slid out of the pans.
This list is great for this type of thing.
 
I will be taking my mixer in hopefully this weekend and getting it checked over.
 
 
Karen, Edmonton, Alberta, Canada
 
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