[jtidwell]

First, the old classic Moosewood cookbook has a section on breadmaking. It's fantastic -- described the framework for the whole process, defines terms like "sponge" and "mix," and has a hand-kneading tutorial.

That said, I found my all-time favorite bread recipe in Shirley Corriher's "Cookwise." It's the Honey Whole Wheat Loaf, pg 46-48. But I make it differently than she does, so here's what I do:

The Sponge:
Whisk 1 pkg yeast (2 1/4 tsp) into a little warm water with a small spoonful of honey. Let sit for a few minutes until foamy.
Mix about 1/2 cup rice milk or almond milk with 1 cup hot water; pour the lukewarm liquid into bowl with yeast.
Gradually mix in 2 1/2 cups whole wheat flour, and hand-beat with wooden spoon for a little while. (I use King Arthur -- high gluten.)
Cover bowl with wet towel or plastic wrap.
*** Let the sponge sit for 30 minutes to 2 1/2 hours. ***

The Mix and the Knead:
Stir together 1 egg yolk, 2-3 Tbsp honey, 1/4 cup cold water or crushed ice, and 2 tsp sea salt. Mix into sponge.
Gradually add 1 1/2 cup white flour (either KA white or other brand's bread flour). I use a spoon to start, but finish with fingers.
Turn onto a floured surface and knead! Whee! I do this for at least 10-15 minutes; it keeps absorbing flour.
Put dough into a well-oiled bowl, turn to coat, and cover again with wet towel.
*** Let the dough rise for about 1 1/2 hours, until doubled in volume. ***

The Second Rise:
Punch down the dough, turn out onto counter, and stretch/work it into an oval.
Stretch the top surface and tuck it into the bottom of the loaf; do this a couple of times.
Oil and/or seed a loaf pan, and put loaf into it.
*** Let the second rise go for about 1 hour, until dough looks doubled in volume. Don't overrise this one. ***

The Baking: (this is word-for-word from Cookwise)
"About 30 minutes before the dough is fully risen, place a baking stone on a shelf in the lowest slot of the oven and preheat to 450 F. About 5 minutes before baking, turn the oven down to 375 F, and carefully place a shallow pan with 1/2 inch of boiling water on the floor or lowest shelf of the oven. ... Bake until well browned, 45 to 55 minutes. ... The loaf is done when the center is at least 200 F."

(I often press sesame seeds into the surface of the bread just before baking, and I spray the surface with water a few times during baking to get a crispy crust. The Cookwise recipe calls for a beaten-egg wash, but I prefer water.)