Correct method of making bread

I checked out why my loaves weren't doing so well. They were rather cakey and generally like bricks. So here's what you actually have to do. Using the same ingredients as noted below, the trick is in the kneading, and letting it rise twice. So first time knead the dough for about 10 minutes. Then let it rise. It should get big! Then what is then called the punch down after its risen lots, which means squishing it back down to its original size, and kneading again another five minutes. This pushes lots of air into the dough which is good for all sorts of reasons. After this, it goes on your baking tray, and rises for a second time. When its risen, pop it in the oven. I would show a picture of the bread that came out of the oven this time, but it was all eaten! Success!