When travelling, no.

When home, yes, once or twice a week. It is a good way to get up early in the morning, and start the day. I have a Zojirushi Bread machine, but don't use it much except for making preserves.

I use a stainless mixing bowl, safe-yeast, filtered water, a mix of local flours, and millet /and or pumpkin seeds, all by hand. I knead it three times, and use a number of wicker Bannettons, or Brotforms for the final proofing rise and form.

A little bread and local butter with coffee is a good start any day.

Other than that here, it is a little Focaccia now and then, well seasoned, and brushed with garlic oil and herbes. It is so simple to make. That and some of the local sharp cheeses is a meal, when combined with a little salad and wine.