Bread machines are not to be used for making bread, they are in fact dough machines which mix and knead and pre-rise quit well. Using them this way has the added advantage of being able to bake twice as much in one go since the tin can be filled almost to the top instead of only half. I've been using a knock-off Zojirushi with double paddles - sold in Sweden under the Nordica label, I got it more or less unused from a second-hand shop for peanuts - like this for close to 20 years now. One machine load of dough is enough for two full-size bread tins which I then bake in either the wood-burning oven (in the cold seasons, i.e. autumn-winter-spring) or the electric oven (summer).
Easier in labour cost, though the paddle holes can be frustrating.
No paddle holes when you transfer the dough from the machine into 2 bread tins after the pre-rise, let it rise 'till completion and bake it in a real oven. It is a little bit more work, true, but worth the effort. I do this when the rest of the family has gone to bed, using the waiting periods to hack around a bit. The wood-burning oven heats the house for the night, I put in the bread when it is ready, take it out after ~32 minutes and go to bed. Next morning there are 2 fresh cooled loaves waiting for us in a warm kitchen. I cut them in slices and put them in the freezer. After a day or 3-4 they're finished and I bake again.