I have fallen in love with my bread machine (I have an earlier model). It's sat dormant in it's box for years in our garage but after a little prodding, I carried it upstairs to her rightful place in the kitchen. I put her to work every week now with new recipes (whole wheat, cinnamon raisin, french, and today the infamous WHO bread). The lovely thing hums and jiggles for a few hours and when our warm bread is ready to be turned out onto the cooling rack she gives be a little 'beep-beep.'
I love her.
There is something so wonderful about piling simple and fresh ingredients into her bucket and without any more work on my end, out pops a nice loaf for us to use all week. For years I had the misleading assumption that bread machine bread is less healthy than something I would mix and knead myself, I thought they required a store bought mix for some reason. But now all the preconceived notions have dissipated and she and I are of one mind: Warm bread is good any time (especially when you use the 'delay' button for a piping hot slice in the morning).
* note: I've found that it only takes 2tsp. of yest to make the WHO bread recipe in our region/altitude, otherwise the extra 1/4 tsp creates an air bubble under the top crust...