I do two types of bread: what I call "stupid-simple" recipes that I
just dump into the Oster (the el-cheapo $50 unit) and let it go for the
gusto, kneading and fermenting with added temperature, and then I pop
that dough out and let it proof in a regular bread pan for an oven
bake. For more rustic and high-effort stuff I like to use the
Electrolux Assistent (sic) mixer, which took some getting used to but
now, I'd never be without it. It just does a fabulous job on any dough
you want from stiff stuff to "dough" that resembles batter.

But, as you sound like you want it ready and baked in the machine, I'd
just go for the least expensive model out there, like I say the Oster
we have had for a long time does a decent job and produces edible bread
with little fuss.