As an added note, we've owned a Zojirushi BBCC X20 for about 9 years now.
I can't fathom how many loaves have gone through this thing. Everything from regular whites to cinammon raison, cheese and onion, three grain, rye, pizza dough.
We've tried a bunch of recipes.
It takes some of the guess work and watch work out of the process which is alot easier for anyone who doesn't have the time to do it by hand.
And from whatever method it is made, everyone just loves the fact it is fresh bread, period.
"Those who preach the myths of audio are ignorant of truth."