My go-to was Pepperadge Farm 12-grain. Now, due to health reasons. I have to avoid whole grains, nuts, and seeds. The flavor is great, with the w onderful texture of added seeds and nut-meats.
A good Jewish Rye is great as a sandwch bread after toasting.
My mother_in-law's white and wheat breafs have won me local bread competitios and are yummy. That's what I make presently.
I have yet to try my hand at making Itallian, or French bread, so crusty, and airy, perfect for eating with soups, au-jus, or stew.
For am extra soft and luscious bread, make a batch of spudnut pastry dough. Allow it to ris in the bread pan for the second rise. Brush the top of the loaf with milk
Put a pan of water on the bottom oven shelf while baking the bread.
Seeeeya; Chief Longwind of the North