I've actually seen lots of bread recipes that make use of "cups".
Bread is actually sensitive to small differences. If you don't have a precise "cup" of flour or liquids, your bread can totally be different!
Of course, if you're serious about it, you're not going to look at those recipes as they aren't inherently good. Making bread requires some experience as the current temperature, ambiant humidity or flour can be different from room to room, let alone countries to countries. And still, people look at those and say that it isn't a good recipe as they didn't get the same result as you...
Cooking is about precision. I wouldn't use volume to mesure flour, just the same way I wouldn't use the time it takes to drop out of the flour box to mesure it.
"Drop flour for 3 seconds in a bowl..."