Was your yeast fresh? Was your water at the right temperature? What was the texture of the dough as you kneaded it? Breadmaking is an art and a science. If you are having trouble and can't find someone to teach you first hand, I'd suggest borrowing a breadmaking book from the library. If you are into whole grains then Laurel's Bread Book is wonderful if you can find it. Otherwise there are dozens of good basic bread cookbooks with tutorials. For that matter, if you search on line you can find plenty of articles on breadmaking.
If you like 'artisan' bread you can go on mother earth news and search for artisan bread in 15 minutes a day (??? correct me someone if I'm wrong) which is the title of a wonderful cookbook; MEN has an article in their archives written by the book's authors outlining their basic artisan bread recipe. It is very easy. There is no kneading, you mix up a huge batch of very wet dough and store it in the fridge; it keeps for over a week and very, very delicious.