I use a Regal 1.5 pound bread machine. It works great. Since I work
nights and my wife works days, I make bread almost every night with
delays from 6 to 12 hours. I have never had a bad loaf using this
process. The key is to put the water in first, then the flour which
creates a sort of skin between the water and the other dry
ingredients, then add the other dry ingredients. The only problem
I have had is if there is too much water the paddle never gets into
the flour and has problems mixing.
Hope this dispells some fears.