Which are flour, water, salt, and yeast. In the case of sourdough, the yeast is inherent to the flour so you can get by with 3 ingredients. I prefer to add butter or oil at the table if someone wants it.
Butter is sometimes added to certain kinds of bread, like croissants, but in this case it's added between layers of dough and not really incorporated into the dough itself. For certain quickbreads, like biscuits, butter (and/or lard or shortening) is incorporated into the dough for leavening. In general, professional bakers do not incorporate butter or oil into the dough of basic yeast breads at least at the dough mixing stage.
Here's a few tips on making basic bread.
1) Always measure your flour by weight and not by volume.
It's difficult to achieve consistent results with flour if you measure by volume and a difference of just a few grams can throw off your dough hydration level. Digital kitchen scales are very cheap and you can get a good one for about $10. This is probably the best investment you can make for bread making. I also measure all my other ingredients by weight as well as it just makes your life that much easier.
2) Use the metric system.
Using the metric system allows you to scale your recipe up or down very easily. It also allows you to adjust your hydration levels very easily so you can experiment with your recipes. Assuming the King Arthur standard of 4.25 oz per cup of a/p flour, your recipe would have 480g of flour and 354g of water, which yields a hydration percentage of 74%, which is just about right. Table salt is 6g per tsp, so 2 tsp = 12g. My general rule of thumb is 21g of salt per kilo of flour, so 12g of salt in your recipe is pretty close to what I normally use.
3) Adjust the amount of yeast to yield the rise time that you want.
For dough that doesn't have any whole wheat, you want the volume to increase from about double to triple (ideally) during the ferment stage, regardless of how long it takes. The longer your dough takes to rise, the more flavor it will have (up to a point). The less yeast you use, the longer it will take to rise. I prefer to have no less than 5 hours rise time in the ferment stage which means about 4g(1 tsp) of yeast per kilo of flour assuming a 70F kitchen. For a warmer or cooler kitchen, I will adjust my yeast levels accordingly. Your recipe has about twice that much, so I would guess you are getting rise times of about 2-3 hours. Consider cutting back on the yeast and allowing for longer rise times, unless you just don't have the time to spare. For rise times >= 5 hours, there's no need to knead, which also makes your life easier.
4) Use instant or rapid rise yeast
All commercial bread yeast uses the same monoculture. So long as your dough hydration levels are 70% or greater, you don't have to prehydrate your yeast. You can just add it directly to the dough. I store my yeast in the freezer, and go directly from there into the recipe at the same time that I add the salt.
5) If you want a nice thick crust, bake inside a dutch oven. I preheat my dutch ovens inside my oven at 475F. I bake covered for 30 minutes and then 20 minutes uncovered. This yields a very dark and hard crust. If you want a lighter crust you can go 10-15 minutes after you uncover.
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