Serious Eats - seriouseats.com

I have a batch of sandwich bread rising as I type this!

Sandwich Bread

Also, here's a recipe for Challah and a recipe for Buttermilk And Honey Bread all are regulars that I make often.

This bread is easy to make and makes 2 loaves. It prob. sounds weird because it has molasses in it but anyone that has had it loves it.

Chunk-O-Cheesebread:
In a small sauce pan combine 1 & 3/4 c. water, 1/2 c. cornmeal and 2 tsp. salt. bring to a boil and cook until thickened about 3 minutes. Add 1/2 c. molasses and 2 TBsp. butter and let cool until room temp. In a small bowl proof 1 pkg. rapid rise yeast in 1/2c. warm water. When cooked mixture is cool add yeast liquid. In large bowl add 4 1/2 c. flour pour all the liquid mixture in and need dough. If needed add more flour & need dough until smooth. Let rise in greased bowl in a warm spot until doubled. Divide in 2. in each ball of dough fold in 1 pkg of Velveeta cheese cubed up. Rise 1 more time on greased and cornmealed foil in a 9" round cake pan. When doubled bake both loaves @ 350 for 45-55 min.

My favorite whole-grain bread, once I learned not to kill the yeast, was from Frances Moore Lappé's Recipes for a Small Planet. Basically, for each loaf of bread you need 3 cups of whole wheat flour, a tablespoon or so of sugar, about 2/3 cup of milk, a couple tablespoons of oil (can't remember exactly), and a little salt. And an egg – don't forget the egg, it's largely responsible for the nice "oven spring" of this bread. The original recipe makes three full-sized loaves.

I'm also very partial to an epicurious.com recipe called Noreen Kinney's Soda Bread, which could easily be reformulated as a yeast bread.