Using a stand mixer can be a great way to knead dough a little faster and without as much physical effort. Personally, I enjoy a chance to work off a little steam. (I have three kids under five, I’m human, there is steam.)
When using a stand mixer like a kitchen-aid begin timing from when the dough pulls together into a ball. Use the lowest to second lowest settings for kneading. If the recipe states to knead for five to ten minutes check the dough at three minutes and each minute thereafter until you have become familiar with the process.
To test dough to ensure it has been kneaded properly take a blob, about golf ball size and stretch it between your well-floured thumbs and first fingers. The dough should stretch into a membrane. The membrane should be thin enough for light to pass through. If it tears it needs more kneading.
Keep in mind that whole wheat breads take much longer to knead.
Over kneaded dough is very soft, but the strands of gluten have been broken and cannot trap the carbon dioxide given off by the yeast and will remain flat.
If you keep your mixer hidden, like I do, I often find it easier to hand knead on my counter than to lug out the machine, and clean it before putting it away. Your results may vary.