It is vital to knead you dough for 10 minutes as this distributes the yeast and most importantly allows the gluten (the protein in bread flour) to develop and stretch, so it traps the bubbles of co2 from the yeast, then sets in the oven to give a good texture.
Gather your bread dough into a smooth ball. If the dough is crumbly and dry add a little more liquid. If too wet add a little more flour. Place the dough on a lightly floured work surface, hold the dough with one hand, then push the end of the dough away from you with the heel of your hand to stretch it away from you. Gather the dough back in to a ball, give it a quarter turn and repeat for 10 minutes until the dough becomes smooth, shiny and elastic. Use as little extra flour as possible when kneading and shaping dough as it may dry out the mixture.
Remember the longer you knead the dough the firmer and less sticky it will become. If the dough is very wet, add a little flour, if very sticky try rubbing the work surface and your hands with a tiny drop of vegetable oil. You can knead the dough in a food mixer with a dough hook attachment for 4-5 minutes only on the lowest speed, taking care not to over mix.