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aggi-
I usually make white bread or sometimes granary on an overnight programme; it comes out light and fluffy. I've also done variants on no-knead bread, which is a bit denser but has more flavour.
The other thing I use it for is for making doughs to bake in the oven, whether pizza, fruit breads, or brioche, all of which work pretty well.
Thrustvector
I've had a Panasonic for a decade now, and it's great; being able to whack ingredients in and wake up to a fresh loaf for breakfast/school packed lunches/etc. is a lifesaver. Before this I had a hand-me-down Morphy Richards (I think?) that worked fine until it died, but if I had to replace mine I'd 100% go for another Panasonic.