I do a lot of bread making at our house (typical week is three loaves of italian, four of whole wheat) and personally i wouldn’t think of owning a machine. yes, it does take a little time to knead, etc. but no more than any other kitchen chore.
i find kneading theraputic (much nicer than kicking the dog and a better work out!) also, dw is a pizza fanatic and we have gotten our pizza crust recipe down to about 5 min. from pulling out the dough bowl to chunking it in the fridge (we generally make the dough a day in advance because it’s easier to work and has a nicer texture if it rises slllloooowly.) Someone mentioned bread flour. Yes, it is higher in gluton, but in my area it’s also higher in price.