I bake almost all our bread, and I would recommend getting a good dutch-oven (mine is Le Crueset) or cast iron pot with lid instead. This is what I bake my bread in, to mimic the wonderful crust you can get only at good bakeries. My bread is so little effort, that I cannot imagine buying an appliance to do it. I used to use more traditional recipes, and used my kitchen aid mixer to knead, but now I use a no-knead bread, and use only a bowl and the dutch oven.
Here is the bread recipe, also known as "no-knead bread" on several sites on the internet. Mark Bittman wrote the original New York Times food article about this bread.
For each loaf I want, I use:
4 c. flour (usually 1 - 2c. whole wheat or whatever, the rest all-purpose)
1/2 t. rapid rise yeast
scant 1 T. salt
2 c. water
2 T. honey (optional, used more when higher % whole wheat)
In large bowl (big enough for contents to double), combine flour and yeast, then add salt and stir/whisk in. Then add water & honey and stir with wooden spoon until all flour is wet. (You will modify this for your kind of yeast.) Cover with plastic wrap and let sit at room temp 12-18 hours. It will develop bubbles on surface. Yay!
(If it sits only 8 hours, knead by hand for 30 seconds or so. If it sits 12-18 hours, no kneading.)
The dough will be on the wet side, so flour the counter and your hands. (I use a dough scraper to help fold the dough, but a large metal spatula could do the same.) Use a little oil to coat the inside of a pie plate (or any rising container with some sides to contain the wet dough. Use one plate per loaf.)
Dump the dough onto the floured surface, then fold into thirds, then into thirds from the other ends. Now, you will have one side (up) with lots of cracks, and one smooth side on the counter. Plump the dough into the oiled pie plate with the crack side down. Let rise 2-3 hours, covered with a dishtowel. (If you do a high % of whole wheat, punch the dough down and refold after an hour or so, then let rise again.)
30-60 minutes before baking, preheat oven to 450 with pot & lid in oven. Plop dough from pie plate into hot dutch oven, put hot cover on, shake a little if dough isn't centered, then put in oven. Bake covered for 30 minutes, uncover and bake 8-15 more minutes until top is nicely browned.
(If I bake more than one loaf, I either heat up two pots, or just use the same pot and bake one after the other. The lidded pot keeps the humidity high in the baking area, which is what produces the nice crust usually hard to get at home.)
Let me know how it turns out! I have been doing variations on this recipe for many months, and I love the simplicity. I don't even usually have to wash the pot because it is so hot that the dough doesn't stick.)