I make bread regularly and use a generic bread flour. The results are alway good but I am interested in comments on particular brands or flour type to add variety to my baking.
King Arthur makes excellent flours. I've had good luck both with their bread flour, and also with their unbleached white.
King Arthur has excellent hard flours; their flours generally have the highest protein contents in their respective categories, IIRC.
For Southern-style breads and biscuits, use White Lily.