I used this one for a few years when the bread machines were the rage
about 10-15 years ago:
(Amazon.com product link shortened)
It was fun and easy. I never made anything in it but bread and dough,
but found I could make some great artisan breads as well as plain
peasant style breads by making the dough in the machine and baking it
in the oven on my stone.
In a year of total indulgence, I bought a sack of bread flour from
Sam's, as well as 3 pounds of yeast. It was about the same price at
Sam's for bulk as it was nickel and diming those ingredients from the
grocery. We had fresh bread constantly, and I experimented for about
5 years or so with all kinds of recipes only to find there is no such
thing as "bad" fresh, warm bread.
We also put on several pounds apiece. The bread machine is now in the
garage. It is too much temptation for us. The smell of fresh bread,
garlic breadsticks, foccacia etc., in the house let us know just how
weak we are.
I realized I had gone over the cliff when I found an old recipe to
make a "workman's loaf" that was bread dough wrapped around chunks of
ham and cheese, then baked altogether.
The idea was that loaf would cook around the meat and cheese, and they
would stay out of the air (bacteria) and be safe to eat at the
workman's lunch break.
I found I could eat a 1# loaf of that at one sitting when it was
Brushed with garlic olive oil and browned in the oven before serving
made it too much to resist...