All breads contain the same basic ingredients, with variations in additives. Let me explain these general principles. Water or scalded milk are the two most common liquids. Often a recipe calling for water also requires dried milk solids. Buttermilk is sometimes used for flavor in pancakes, and can be used in conjunction with baking soda for some leavening action.
Salt seems to be essential.
I've forgotten it occasionally, and the bread always tastes a little funny with no salt. Butter, margarine, solid or liquid vegetable shortening soften the bread and prolong freshness. My French bread and bagel recipes call for no oil, but that is unusual. Baking power is used in pancakes for leavening. I buy baker's yeast, two pounds at a time, at a restaurant supply.