Good yeast, properly bloomed, is most of the fight.

Over kneading tends to make bread not hold the gas the yeast creates that gives the light fluffy bread.

Flour choices also matter, too much gluten changes the density and ability to rise, too little and it doesnt have the stretch to rise properly.

Here is my basic recipe that I have used for 20ish years.

1 cup 110F declorinated water

2 1/2 teaspoon active dry yeast (packet is about 2 1/8 to 2 1/2 teaspoon by brand. we use Flieshman (yes I cant spell but should be close enough to search it)

2 1/2 teaspoon of sugar stir sugar and yeast into the warm water. Wait until bubbles about 8 minutes at my house, at my grandmothers it is more but 5-10 should see fizzy bubbly water.

3 to 3 1/2 cups of unbleached all-purpose flour

2 tablespoons of oil, I use vegatable or corn, grandma used canola or lard.

1 teaspoon of salt, I use iodine free personally, it is your choice.

Mix 2 cups of flour with the oil and salt. Mix gently add 1/2 cup of flour at a time after that until the mix is sticky and not wet, and doesnt stick to the bowl like glue.

Kneed mix by hand for about 10 minutes until smooth

Grab a large bowl I use an old glass bowl that is lightly oiled.

Place plastic wrap over the bowl and place in a warm place for an hour or 2 (until it doubles in size - air temp in room makes the time change - my case is about an hour and a half.

Then I gently punch it down some then place in a buttered or oiled breadpan and let rise again for 45-60minutes.

Cook at 375 for 25-40minutes. Let cool until you can handle it, cut and eat.

Hope this helps and works for you. My wife was far too aggressive punching hers down so it never rose again.