By hand, old school, Jamie or Gennaro Contaldo for italian bread. Gennaro really knows his stuff.
Bread makers? If my gran was alive today, she would be turning in her grave!
I love needing dough.
I miss real bread, Bavaria makes the best bread in the world, seriously the best.
That said there are a few pretty good Bakers in the U.K.
Anyone knows a good one list it here.
Exploding Bakery Exeter
Flour Station London, I recall they did something nice.
Ermington Sustainable
The Bakery Plymouth, try their Date and Pecan Rye.
Good luck.

This is the food processor bread recipe I have used:

1 tsp dried yeast
1/2 tsp sugar
150ml warm water.
Mix and leave 10 minutes until frothy

225 strong flour
1/2 tsp salt
15g oil or butter
Mix in the fp with the plastic blade. Pour in the yeast mixture (through the feeder tube if you wish) and keep mixing until it has come together.
Tip onto a floured surface and shape into a ball. Leave to rise in a warm place for about an hour until doubled in size.
Knead (or return to the machine for another minute).
Shape loaf, rolls, plait etc.  Place in tin or on tray, prove until doubled in size again (30 or 40 minutes). Sprinkle with caraway or sesame seeds. Bake at 220c.
20 minutes for rolls, 40 - 50 minutes for loaf.

Hope this helps

Last edited by JoyYamDaisy (Fri 07 Dec 12 1:16am)

My friend says the most important thing in the type of bread maker that takes liquid first, is to use the fast acting yeast and it has to be fresh.  saf-instant is the type of yeast he uses.  He also uses Red Star active instant dry yeast.  After first kneading cycle, check the moisture content, it works better if the dough is on the moist side.  If you increase the yeast, increase the sugar.

I'm not sure if the OP is talking about a food processor or bread maker . . . either way, people have reasons for using machines to make life easier, so that's fine.  If you prefer to do it by hand, that's fine too.