It's interesting this thread should show up now. I just received my March & April issue of Cook's Illustrated. The first discussion on page 2 is how to convert stand mixer-kneading to hand-kneading.
Their conclusion was that overall the differences were minimal. They concluded that machine-kneading and hand-kneading times are the same.
I can't really weigh in on this discussion because I almost exclusively use my bread machine to do the kneading of my yeast doughs, on the recommendation of the staff bakers at King Arthur Flour.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!