Contrary to what someone said, I think bread is not a case where specialization pays off. Bread needs to be fresh, and it will basically take me longer to buy a loaf (if I could actually find a decent one) than to throw together one in the kitchen while I'm working on something else.

Not to mention that my half-assed bread, fresh, is better than the most awesome bread in existence if it's a day old. Hawaii is a terrible environment for bread, the crust is gone after a few hours due to the humidity.