My S.O. occasionally uses her Hitachi (HB-B201) which is a fairly unexceptional machine. Like most, it makes a small loaf with a hole in the end.

The biggest benefit we've had from the thing is that the "acceptable mediocre" loaf you get out of it has prompted me to dig out the recipes and make some "real" bread - which has shamed her into doing the same occasionally.

Look for a machine that has at least two "rise" steps in the cycle. The pre-pack mixes use "fast-rising" yeast, and the makers' claim is that two rises is enough, but my favored "scratch" recipes generally use at least 3, and up to 5. Hurrying the process makes large "pores" unevenly distributed through the loaf.

My main objection to the "machine breads" is that most have the same inferior crust. Not much you can do about it - it seems to be the nature of the beast method.

Stand by for the S.O.'s rebuttal of anything I've said.

John