That is true, but lots of people use the machines to prepare the dough only and then finish the baking in the oven. One reason is they don't like the hole in the bottom of the loaf or the shape of the loaf.
Making pizza dough is fun to do in an ABM, along with dough for homemade hamburger and hotdog buns.
__________________ Support bacteria. It's the only culture some people have.
I never thought of just making bread & pizza dough in a BM. I'm a purist since I watched my mother making it by hand, I did try it with her stand mixer but felt uncomfortable that it didnt look the same as the hand method
For most things I usually use my KA 6-qt mixer (with the "C" dough hook) to mix and kneed my dough for about 5 minutes - then turn it out on my board and finish kneeding by hand till it feels right (usually just a minute). I usually make 2 1.5-lb loaves at a time this way - once a week was usually enough for my step-mom and me. I've made bread totally by hand (up until about 12 years ago when I got my KA), and I tried it a couple of times with my aunt's BM.
There are some things where I have to do a little more of the kneeding by hand.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
If you have 3 packets of yeast you have a start, check for an experation date on the package. You can use this yeast if its labeled for BM's, but let the yeast come to room temperature before starting.
If the package does not say "for use for BM's" there is the flieschmanns brand in a jar and its lists the measurements for one enevelope and you will also have to bring this to room temp.