Panasonic Croustina SD-ZP2000KXC here. Its novel feature appears to be extremely tight temperature control, allowing it to do really crusty crusts (and usefully compensating for ambient temperature, which was a real problem with our previous no-name bread machine in our draughty kitchen). Seriously, if you use the crust program, the resulting loaf would pass for something from a tragic hipster artisan bakery unless you looked at the underside.
This is a trade-off against more common wanky bread machine features like a zillion different programs, automagically polluting your perfectly good bread with seedy things, or a window so it's not just Schrodinger's bread until it finishes baking.
Only does up to 500g loaves though. (I mostly do 300g[1], because there's only so much bread two of us can eat before it goes stale.)
Panasonic seems like a good bet generally. You stand a chance of being able to obtain a replacement pan if the bearing goes, for example.
[1] Programs and recipes only go down to 400g, but 300 seems to work okay (resulting in a slightly lumpy-looking loaf) if you scale the quantites down proportionally. I suspect any smaller would have trouble mixing properly.