Yay, bread!
First, save yourself the anguish and buy yourself a thermometer. They're $15 and they'll tell you when 1) the temperature is right to proof yeast (if you're doing that), and 2) when your loaf is done. Most bread books of quality will tell you a temperature that the bread should hit.
For beginners without a scale, the basic recipes presented in the Joy of Cooking are a good place to start. An enriched bread worth trying--it's easy for beginners and extremely tasty/versatile--is the milk bread from Joy of Cooking. It doesn't necessarily have the crispy crust you're looking for, but if you make it in loaf pans, it is a loaf shape, slices easily, and makes a great sandwich. Also, in the
Baking Bread thread, I have a recipe posted that is an adaptation of the Joy of Cooking's Fast White Bread using white whole wheat flours.
On yeast: Instant yeast is being more commonly called for in recipes. You can find it in packets or jars. Look for yeasts labeled "fast rise" or "quick rise." I prefer to use active dry yeast. I can buy it in bulk from the hippie food co-op for significantly less money (about 75% off) than the same quantity of yeast in a jar from the store. ADY can be used in any recipe calling for instant by increasing the amount of yeast by 25%. ADY must be proofed in warm liquid (105-115) prior to use. Packets or jars don't make a huge difference. If you really are looking to be a masterbaker, buy the jar. As you get into expanding your repetoire of breads, you will be using varying amounts of yeast. Not to mention, owning a quantity of yeast also means you can make yeasted waffles. Fresh yeast can typically be found in the section with the butter at the grocery store. It's a little more delicate than either instant or active yeast, and expires quickly. I would only buy fresh yeast if a specific recipe I called for wanted fresh yeast, but I've baked with some of Julia Child's old recipes calling for fresh yeast by substituting ADY, and haven't had any problems. The amount of fresh yeast called for is equal to the amount of ADY you substitute.
Most bread recipes, except those that need high-gluten flours (i.e. bagels), can be made with all-purpose flour. Typically, a good recipe will specify which kind of flour. Bread flour is easy to get. You absolutely can use it for making pizza dough. As Eden stated, you will own more and more flours (and ingredients) as you increase your breadmaking. I started with APF, and now I have bread, corn, white whole wheat, whole wheat, rice, cake, corn meal, regular oats, and mashed potato flakes. A well-stocked pantry is essential to baking bread (and baking in general).
I'm kind of a bread book nerd. If I could afford to buy a ton of bread books, I would, but alas, I am thankful I have a great library instead. One book I am REALLY loving is
The Bread Baker's Apprentice by Peter Reinhart. I have a bunch of Reinhart's books checked out from the library at the moment, and they're awesome. I can't wait til I have some time to bake. I made his challah for Easter, and everyone raved about it. You can find it on GoogleBooks; some pages aren't available in the preview, but there are whole recipes available (like the challah). One thing I like about Reinhart is he gives measurements in volume, weight, and baker's percentages.
Some websites I love:
Cookistry Donna Currie also writes for Serious Eats. She is doing a whole series right now on cooking surfaces for pizza. Check it out. She also has more info on yeast.
The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts Great resource for bakers of all skill levels.
King Arthur Flour home page Their flour and the resources on the website are awesome.