I'm not a big bread baker outside of what my bread machine makes. All
the manual kneading just put me off and I've never tried just using
the KA for it, but the NY Times article below indicates kneading isn't
necessarily, uh, needed. Comments from RFC bakers are eagerly
anticipated:

http://www.nytimes.com/2010/02/24/dining/24curious.html

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines