beginning bread

Over the last year or so, my husband and I have been focusing on being more self-reliant in the kitchen, making things from scratch, and perfecting recipes.  We now regularly make our own BBQ sauce, hot sauce, salad dressings, juice, pasta sauce, popsicles, pickles and more. 
One thing I've been very interested in, but a little intimidated by, is mastering a variety of breads and baked goods.  I remember my paternal grandmother's hands kneading a wide range of doughs - for biscuits and gravy, slippery dumplings, pie crusts, cinnamon bread and sourdough.  She could look from across the room and tell if a dough needed water, flour, butter, or more (or less) kneading.  And this is what I want: to know breads by touch and sight.   I went through one of my favorite cookbooks and picked out a bunch of recipes I want to try this month, and started Saturday night with a simple cheese bread.  It turned out GREAT.  Next up: a seven-grain wheat and southern buttermilk biscuits.  Yum!