We've had the same Panasonic machine for donkey's years. We only ever make a "ciabatta loaf" or a 60/40 wholemeal/strong white loaf. I won't pretend that the bread is as good as earth-mother bread, but it's pretty good and is much better than shop bread. We use organic flour only and we reduce the salt. The acid test is the bacon butty. We are never dissatisfied.