SH - I use an old Club aluminum dutch oven for bread baking much of the time. I don't find any noticeable difference whatsover in the bake compared to my two other dutch ovens (which are both cast iron). I disagree entirely that it needs to be thoroughly greased without a teflon or enameled coating - in fact I never grease mine at all. Once upon a time I did but I found the only thing that accomplished was smoking the oil and adding a slightly off flavor to the bread. I recommend not doing so. Instead (and I'm not sure even this is necessary) I simply sprinkle a small amount of semolina flour on my surface where I invert my rounds just before placing them in the oven. I've never had a single loaf do anything less than fall out of the dutch oven (aluminum or otherwise) by tipping it and catching the loaf in my mitted hand. With those old Club dutch ovens however, the top knob is bakelight and it may well give an off smell at these bread-baking temps. I've been meaning to remove mine and try and replace it with metal so the aluminum one can simply become my bread-baking oven - it's nice since its so much lighter and cools far more quickly. In short - it should work more than fine - just be wary of the knob on the lid. In a pinch you could place a round metal baking tray over the top instead - you're simply trying to keep the steam inside the oven for the first part of the bake.

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