Are you looking for different styles of bread, or different flavors? Lately, I've been playing with the latter, using my regular recipes for basic bread. I've posted the most interesting and delicious ones as they come. Some end up just bread. :) A very good and different one was beet bread. Many are like that one where I substitue blendered vegetables for the water, or some of the water. I also will add up to a few teaspoons of herbs, or a tsp. or so of spice, or some combo. I usually like to make an even textured bread, open or closed but not lacy, but find my best success with high hydration/lacy is just adding water to one of my regular recipes. For different breads, I usually turn to books from famous bread bakers. Even those can be riddled with errors (you can find lists of errata online), but those have given me better results than other sources, which is unusual. A lot of famous people cookbooks are bad.

"Are you looking for different styles of bread, or different flavors?"

Mostly different flavors.

So a short time ago, I did rhubarb and orange juice. It was fantastic, and as it got older, it got more rhubarby. Another one that was really good was greens. I forget exactly which, but I had a bunch and just whirred them in the blender with a little water. A favorite is just to use a couple of teaspoons of Italian herbs. Sometimes, I mix my own, but just out of a premixed bottle works great. I might add some black pepper or crushed red pepper flakes to that. I don't like finding flaccid pieces of onion in onion bread. I use a small handful of dehydrated chopped onion, with just a tiny bit of extra salt and extra water for onion bread. OTOH, roasted garlic cloves, whole, space through a loaf, can be delicious and make the bread taste good. I've tried to make a good mustard bread, but it looses its heat. Adding some dried mustard to other spices can be good though. Leftover za'atar, which doesn't keep well, is excellent in bread, with or without the oil. Even if the seeds are tasting stale, so long as they're not actually rancid, it comes out well. I know you asked for a favorite, but I love them all. :) I make Italian herb bread more often than any other particular one, but it's also dead easy with zero added thought. :)

I have a basic yeast dough 'recipe' that I use for practically everything, just change out liquids, flours, fats, add-ins, etc.

For the past several years, I've baked 1 loaf of bread weekly - a soft, sweet honey/wheat homestyle bread. 1 1/2 cups whole wheat flour, about 2 1/2 cups unbleached, 1/4 cup honey, 1 1/3 cup warm water, a couple of Tbs olive oil, and 2 tsp. salt - and baked in a heavily buttered loaf pan. Normally, I use a scant Tbs. of active dry yeast, but lately I've been trying rapid rise yeast - not sure if I like it or not. I do notice a difference.

I used to make our weekly loaf with raw sunflower & sesame seeds and walnuts - that's a good flavor too.

I also have a basic recipe that gets subs here and there....it's pretty much a pound of flour, 1 1/'2 tsps of fine himalayian pink salt ( use more if youa re using a coarser grain) 2 rounded tsps dry eyast....not fully what kind and 1 1/2 cups water....mix in the cuisinart. Can add honey,s ub some sour dough discard for some water, sub beer or milk for some water....add herbs and garlic.....and my next bake will be hazel nut bread. I sub 2/3 cup WW flour and add half a cup of coarsly chopped toasted hazel nuts and half a cup finely chopped ( about the size of raisins) dried apricots. Proceed as usual....rise twice ands tretch and fold, free form shape, rise, slash and bake 375 ( not as hot as white bread as the apricots can burn) for aout 25 minutes...until; a thermo pen registers 206 or so.