I’ve been baking at least one loaf of sandwich bread every week for probably eight or nine years using a Zojirushi. Although there are plenty of recipes for artisan bread using the machine, I have pretty much limited it to the sandwich bread, occasionally using it to prepare dough for pan rolls and cinnamon sticky buns. (A nearby grocery that is deficient in more ways than you can imagine does have one redeeming quality and that is its bakery. They make wonderful artisan breads.) Yes, purists will rightly say what I make is not truly homemade as the machine does all of the work and I gladly plead guilty as the results are outstanding – every time.
The things I feel significant regardless of how bread is assembled and baked are the importance of exact measurements and storage/freshness of ingredients. There are plenty of niche flours available but I’ve always used King Arthur. I store them in large plastic pails in the pantry and keep yeast and gluten in the freezer.