I like a lot of different bread recipes, but, IMO, the most flavorful are the no-knead breads that ferment anywhere from 12 hours to three days before being baked. This sourdough no-knead bread ferments for 18 hours, and is made with my own sourdough starter. Notice the sheen to the crumb; that's what happens when long fermentation extracts the sugars (and thus the exquisite flavor) from the flour.
For holidays I like a rich Challah bread, with lots of eggs in it and with a cotton candy-like crumb. It's also the best bread to use for making French toast when left to dry out overnight, then dipped in a decadent custard and fried in hot butter. Mmmmmmmm...
For every day bread and sandwiches, I like my honey whole wheat bread, made with real butter, milk and clover honey. It has a soft, structured crumb that toasts well and holds together a juicy sandwich made with mayo and tomatoes.
And finally, who doesn't like a sweet dinner roll with a holiday meal, or to just sop up some pan gravy from a roasted chicken or pork roast? Soft and golden brown, they seem to just melt in your mouth.
Maybe I'm not the best person to ask which bread is my favorite.