There is nothing quite like making your own bread. I've never been one to break out into a sweat kneading bread dough and any piece of kitchen equipment that helps make life easier is okay by me.
I find it easier to make the bread dough in the evening and then place the covered dough overnight in the fridge. In the morning take the risen dough from the fridge, allow to come up to room temperature for an hour or so, and then remove the air and shape ready for the next prove.
This is the recipe I mostly use and it will also work perfectly in the bread maker on the dough setting (using instant dried yeast only) or using a stand mixer.
