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I have a bread maker that also churns butter. I will stick a pint of heavy cream in there for 1/2 hour, make the butter, reserve the buttermilk for the bread and flavor the butter(basil garlic and cilantro are my favs).
For the bread I use the French bread recipe that came with the machine but use the buttermilk plus water to balance the recipe. I DO NOT USE THE MACHINE TO BAKE, the first half of rise will happen in the machine, the 2nd half rise is after the loaves are rolled and prepared, then I bake in the oven on a bread stone.
There is nothing like homemade bread with homemade butter!
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