We've had a Kenwood breadmaker for a number of years; I use it at least weekly for simple organic sandwich bread, plus pizza dough (Can anything get more sticky?) and other stuff on occasion. Sandwich bread used to be 90% wholemeal/10% white, now straight white for a low fibre diet. With a light crust, cut thick, it's delicious even before adding fillings!
To get you started, there should be a recipe book included with a newly bought machine.
Mind you, there was the first time I followed Kenwood's pizza recipe. Well, how would I know that you were meant to
choose from their list of toppings? It ended up about four inches thick and really messy, but it tasted great
To add to the discussion: I've been told it's best to keep bread at room temperature, but to stop it going mouldy we always keep ours in the fridge. Any comments?