By far, the easiest bread recipe around these days is the http://www.nytimes.com/2006/11/08/dining/081mrex.html
, if for no other reason than the technique. I've amended the recipe somewhat: 15 ounces flour, 10 ounces water, 2 teaspoons salt, 1/4 instant (also known as rapid rise) yeast.
Like all skills, breadmaking and kneading have to be learned through trial and error. Just relax! Eventually, you'll learn to recognize by touch and sight. In the meantime, try mixing the ingredients and let them sit overnight to let the gluten form naturally, about 10 to 14 hours.
Scrape dough onto floured surface, flour your hands and knead maybe 15 times....that's it. Shape it anyway you like or put in loaf pan. Bake according to directions. (I bake mine the same way the original recipe says, in a cast iron dutch oven, but you don't need to do that.)
Once you see how easy it is and what wonderful results, you'll be able to gain more confidence and bake whatever you like!