I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.
Jo's Basic Bread
In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....
Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.
After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.
Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.
At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.
Don't stir too long....just enough to get most of it mixed in.
Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.
I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.
Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.
Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.
Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon
), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.
Divide the dough in two.
Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.
Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.
In 45 minutes or so, your loaves will be almost doubled in size.
Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.
The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.
Let them cool (if you can resist)....and enjoy!