The main thing to remember, is that the quality of the bread is proportional to the effort you put in, so we need to simplify it some other way.
I've gotten a recipe that makes it easy to know how much flour to use, while still getting a great bread out of it.
Step 1: Ingredients
flour (about a pound)
instant dry yeast (about a tablespoon)
1 cup milk
2 Oz. butter
Step 2: Mix First Ingredients
Melt butter and add milk
Heat until warm to the touch, but not scalding.
Add milk and butter to flour and yeast.
If you want a sweet bread, add sweetener here too and mix well
Step 3: Mixing in More Flour
The dough should look something like the image below
Step 4: Kneading
Now we need to knead more flour into the dough. Remember, that kneading also develops the gluten, so the more you knead the better the bread.
Continue adding flour half a cup at a time, fold the dough over the flour and start alternating pushing with the heels ov your hands and squeezing with your fingers until it's fully mixed in. Stop adding flour when the dough is no longer sticky, while still moist.
Leave the dough to rise for at least 45 min. (note, if you're in a hurry, you can speed up the rising by using an oven set to 100-150 degrees farenheit, in which case 30 min. would suffice.)
Step 5: Shape the Bread
This recipe is for one loaf, you could either use a loaf pan or make a freeform loaf. I made freeform.
The bread needs to rise a second time for around 30 min. (15-20 in a warm oven)
Bake until you hear a hollow sound when knocking on the bottom (it may take you a few tries to get the sound just right, but I prefer this method to buying expensie equipment to tell me if it's done.)