Need a how to make a loaf of bread recipe

You can use AP flour, it just doesn't create as much gluten as bread flour does. You likely won't taste a huge difference.

Addressing your other questions:
--instant vs active dry yeast. Either is fine, just don't use old stuff you've had on hand for years. Instant yeast is a concentrated form of yeast that doesn't need to be "bloomed" in warm water before you use it. It can be purchased in 1-lb bricks at Sam's (economical, just a few bucks) or in small brown jars labeled as "bread machine yeast" at most groceries. Active dry is less concentrated; it's the kind most often sold in a three-packet strip.
--A loaf pan is a loaf pan, whether you put meat in it or not LOL. You simply need to measure it to determine if it is the correct size for the recipe you're using. If it is not the correct size, the bread will either poof up and potentially overflow the pan, or the dough will insufficiently fill the pan and not rise as high as it would if the pan was the correct size.

Breadmaking is fun, and fairly cheap. Remember that the ancient Egyptians baked enough bread to feed the slaves that built the pyramids with nothing more complicated than a trough and an oven, and that the Roman empire ran on bread. If the ancients did it, surely you can figure it out.

I was scheduled to teach a couple of bread classes in the coming weeks; those classes have been cancelled.

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Might be a neccesity now.

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We haven't had a good bread thread in a while.
I made five loaves of honey wheat yesterday, gave two to a friend who was unable to find a sliced loaf at the supermarkets and was about to start driving around to gas stations in his search. I pointed out that was the exact opposite of social distancing and offered to make him some loaves. 3 hrs later, voila...enough bread for him and for my household's next three weeks.

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Looks like all I need is some yeast & flour. Surely the store isn't out of that.

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That's my hope. Bake a fresh loaf every morning since I'll be home anyway.

Gotcha thanks. May spend that $1 on a second pan. Don't really know how or why I have a meat loaf pan

Before you crazy with it...

Home made bread does NOT contain preservatives so you cannot wrap in plastic and throw in the pantry for 2 weeks. Depending on conditions one could have moldy bread in 3-4 days.

You wrap your loaves and single slices in saran wrap before ziploc'ing for freezer storage?

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You wrap your loaves and single slices in saran wrap before ziploc'ing for freezer storage?

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No. My usual "house loaf" is a mostly whole wheat sunflower flax boule--a round rustic loaf. I freeze it in half and quarter round sections, bagged individually and then stuck into a larger bag for easy organization in my giant chest freezer. I take out a hunk, or a half as needed and reheat in toaster oven. Defrosting at room temp doesn't work well for this kind of bread--it dries out fairly quickly b/c it is a "lean" bread (no fat, oil, eggs, or other tenderizers; just flour, water, salt, yeast, seeds).

When I do freeze sliced sandwich loaves, I stack four to six slices together, bag, and then put them together in a bigger bag (again, just so I can find them easily in my frozen bread library). We can usually eat thru 4-6 slices in a couple days. Enriched sandwich bread fares better when defrosted at room temp. I've made sandwiches for fishing trips on still frozen bread--the sandwiches defrosted before lunchtime and tasted fine.

Buns and rolls, I toss into big zip top bags, loose. Cut in half before freezing.

Note: I also reuse the plastic bags, as they are easily rinsed & dried. Bread doesn't leave much residue behind.

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Just bought a Pullman loaf pan to make sandwich bread for family.

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Brioche baked in a pullman loaf is a damn fine thing.

This is fascinating. I'm going to try my hand at French bread tonight. I cook a ton, but have never baked bread.

What do you think about this recipe, hungryone? French Bread