Good point about saving money. Once you start baking your own you eventually realize the bread bought at the supermarket is way overpriced for what you get.

A friend of mine works at a bakery. I've had the opportunity to visit him at work many times. They run a relatively small-scale, user-friendly business and their products are way above average as far as the quality is concerned. Still, it always surprises me just how many additives they put in their bread and pastry. Everything from vitamins and preservatives to artificial sweeteners, some of which they're legally required to add in the prescribed quantity. Even with all that crap, their bread is inedible after 3 days. The bread I bake stays fresh for up to a week! So what exactly are those preservatives good for after all?

Also, I'm not exactly into New Age pseudophilosophy but no machine-made bread can compare to the real homemade, handmade stuff. It's for that reason why I avoid bread-making machines. They may save you some time and effort but the end product just isn't the same. Don't know why but there must be something about kneading the dough with your own hands that gives off good vibes.