Homemade Bread

My 19-month-old son is a very picky eater. When he was an infant, I used to make all of his own food and serve him things like goat cheese, roasted red peppers & lamb. He'd eat it all! No longer. I find when I make him homemade meals he usually feeds them to the dog. He does, however, love bread. So I found a basic, fairly quick recipe in Joy of Cooking, but I've changed it a bit as I've made it multiple times. I've made it a few times now and its pretty fail-safe. Needless to say my son loves it and and so do we.
White (or Wheat) Bread
Combine in the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1 package (2 1/4 tsp) active dry yeast
1/4 c. warm (105-1115 degrees F) water
Add:
3 c. bread flour
2 c. warm water
1 TBSP melted butter
2 TBSP honey
1 TBSP salt
Mix on low speed for 1 min. Gradually add 1/2 c. at a time until the dough is moist but now sticky:
2 3/4-3 c. bread flour
Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat. Cover loosely w/ plastic wrap and let rise in warm place for 1 1/2 hrs or until doubled in volume.
Grease two 8 1/2" x 4 1/2" loaf pans. Fold the dough, divide it in half and form into two loaves. Place seam side down in the pans. Cover loosely with oiled plastic wrap and let rise in a warm place for about 1 1/2 hrs or until doubled in volume.
Preheat oven to 425 degrees. Bake the loaves for 10 minutes then reduce oven to 325 degrees. Bake another 25-30 min and test loaves by removing from pan and tapping on bottom. It should sound hollow. Cool completely on a wire rack.
For wheat bread, substitute 1 1/2 c. of the bread flour with 1 1/2 c. wheat flour and increase the yeast by 1/4 tsp.