In addition to what you say, my advice is: Don't be afraid of it, just give it a try with realistic expectations. Start with something easy. Rolls and breadsticks are quite forgiving, if for no other reason than that they're usually gone before anybody can complain. ;-) Virtually any "failure" of bread can be redeemed by making toast, french toast, croutons, dipping in olive oil, etc. White is easier than grains, but you can work more grains in as you gain confidence.

Nice shapely loaves that I can make into sandwiches are the pinnacle for me, because I love my sandwiches.

When considering recipes, look at the timing of the steps. A recipe that fits with your schedule is more likely to be successful in the long run.