For an easy, tasty beginner bread I would recommend a basic white
bread. Peter Reinhart's from the Bread Baker's Apprentice is easy
and delicious - came out perfect the first time. I actually found
the recipe as part of Google's book preview here:
<http://books.google.com/books?id=yHGBOXSNogsC&pg=PA265&lpg=PA265&dq=peter+reinhart+white+bread&source=bl&ots=tWGYgXBtE_&sig=0DtNFJPAX2JDU3Ug10ZGB4HTUpw&hl=en&sa=X&ei=QUVdT4v3JYHd0QGy2-C4Dw&sqi=2&ved=0CEcQ6AEwBg#v=onepage&q&f=false>
[Editor's note: this link didn't work for me but YMMV. The recipe is
on pages 266-267.]
As for the original 4-H recipe you listed, I suspect that a regular 4
cups of flour would be too much for one cup of water, but a sifted 4
cups /might/ work. Of course, without having a weight equivalent
it's really anyone's guess.
On a totally unrelated note, sifted flour reminded me of the Cuban
Bread recipe from the Three Guys from Miami site:
<http://icuban.com/food/pan_cubano2.html> which is awesome. Then
read about their Cuban sandwich
<http://icuban.com/food/cuban_sandwich.html>, make the pork as they
recommend, compile the rest of the sandwich and you will never be the
same again!! :
Jeff