Currently have a Breadman Ultimate that works quite well, before that a Sanyo with a Williams/Sonoma label on it. I've found over the years that if you want a nice crust and a sandwich shaped loaf the best thing to do is let the bread machine mix the dough and raise it, then shape into a regular pan and bake it in the oven. Yeah, it's more work but the results speak for themselves (Several KY State Fair blue ribbons.)
3 more tips: Use a good bread yeast - I like SAF or Fermipan - and good bread flour. If possible, find a machine that can do a 10 or 15 minute pause right after the initial kneading when the flour and liquid are just barely mixed. My old Sanyo, RIP, automatically did that. Breadman you have to press the pause button yourself.