I've had bread makers before and don't really like them, for reasons listed above, plus I like to make bigger batches. I make bread and pizza dough every week with my stand mixer though.
Simple bread/ pizza dough:
Place in mixer in this order.
2 cup warm ish water.
4.5 tsp dry yeast (I buy the 2lbs brick, lasts forever in the fridge)
About 7 cups flour (less if using whole wheat or mixing in other stuff)
2 tsp salt (add after flour or it will kill your yeast)
Mix on speed 2 until dough forms into a ball. Add little bits of flour or water at a time until it looks right.
Let rise until it doubles (about an hour but can take longer if the kitchen is cold or if using whole wheat). It won't hurt it to sit longer if you have something else to do.
Punch down and reshape into a ball and divide into two portions.
You have some choices now:
-roll it out for pizza dough, add toppings, and bake immediately (about 20 min at 450)
-shape into loaves and let rise again until they double, then bake (450 for 15-20 min or until it smells done and sounds hollow when tapped- I am horrid at writing recipes).
-put one in the fridge for later. When you get it out let it sit on the counter for a couple hours then shape and let rise until it doubles, or roll out for pizza
Once you have the basics down feel free to experiment!!!
To make a fluffier loaf I've found the best thing is to replace about 1/2 cup flour with chia seeds-still playing around with quantity there. You will need to add extra water and the dough will be sticky, but the bread turns out fluffier and a little crunchy. I've also mixed in oats, flax seeds, corn meal, herbs, all kinds of stuff.
