Just noticed this post. I make bread just about every second day, a basic recipe with variations for flavouring.
500g bread flour, 1.5 teaspoon salt, 2 teaspoons sugar, a dollop of olive oil, then add dried yeast, 300 mils of liquid usually 200 mils milk and 100 mils boiling water, but some times porter, beer or cider.
Knead the dough for 10 mins by the clock to stretch the gluten, you will be sweating, the dough should change from a sticky mass to resuming its shape when you poke it. Cover with a damp tea towel and leave till it has doubled in size. Knead it again (called knocking back) then shape it and put it in a loaf tin recover with tea towel till it has doubled in size.
Brush the surface with a beaten egg and then sharply cut the surface of the loaf three time. Into a moderate 180 oven for 30 mins.....perfect bread.
Once you have the ingredients sussed its all about the kneading