Why does my homemade bread always crumble when I try to slice it, even after following a simple recipe?

I totally feel your frustration with crumbly bread - I've been there too. One thing that might be causing the issue is overmixing the dough. When you mix the ingredients too much, it can develop the gluten in the flour too much, leading to a dense and crumbly texture. Try mixing your ingredients just until they come together in a shaggy mass, then let the dough rest for a while to let the gluten relax.

I've also found that using a higher protein flour, like bread flour or all-purpose flour with a high protein content, can help create a stronger, more cohesive crumb. And don't overbake your bread - this can cause it to dry out and become crumbly. As for the edges being more crumbly than the center, this is pretty common, but you can try baking your bread in a steamy environment to help create a crisper crust and a more tender interior.

For a beginner, I think a simple white bread or a rustic bread is a great place to start. These types of breads are pretty forgiving and can help you develop the skills you need to move on to more complex recipes. As for tips, I'd say the key to a perfect crust is to bake your bread in a hot oven with plenty of steam - this will help create a crispy, golden-brown crust that's just perfect. And don't be afraid to experiment and try new things - bread baking is all about trial and error, and it's okay if your loaves don't turn out perfectly at first.

I hope these tips help you out - happy baking, and I hope you'll soon be slicing into a beautiful, tender loaf of homemade bread. If you have any more questions or need further guidance, feel free to ask - I'm always here to help. Good luck with your bread baking journey, and I look forward to hearing about your future baking adventures.