I have a William-Sonoma one I bought at a garage sale. It's the best I've had.
No matter what breadmaker you buy, here's 2 hints I've learned with mine.
1) If making the bread now, rather than a delay, warm the container by putting it under running hot water while you gather the ingredients. And use water/milk just a little warmer than usually required. Remember, yeast can be shocked by cold or get too hot. I tested my containers and by putting the 120 deg to 130 deg water in a cold container, it dropped the temp by 20 degrees!
2) We live in high altitude, 4300 feet. I learned that when making bread at this altitude, I have to reduce the yeast by 1/4 tsp. -- a packet of yeast is 2 1/4 tsps. If you forget and put in all the yeast, then reduce the "raising time". At higher altitudes, yeast expands MORE than at lower. (oh, and I could tell you teh heartaches while learning to cook at high altitudes :x )
Good luck, enjoy, now excuse me, I need to go make some cinnamon rolls!!!!