The first thing I noticed about American food is that all their bread has sugar in it. I've absolutely no idea how anyone can stand eating the stuff.
edit: It looks like my mother has found some, but neither one of us really understands how rising works in these cases.
Active dry yeast will proof just fine without sugar, just a little more slowly. But sugar does increase the yeast's activity. This can be useful when you are trying to revive common active dry yeast from its freeze-dried stupor.
[I vaguely recall adding not sugar, but corn starch to warm water to get the yeast going. It's been a long time though ...]
Bread is really simple -- the only things you need are flour, yeast (or sourdough starter), and water; optionally maybe salt or eggs (but these are definitely not necessary). Everything else is decoration.
[You don't even need a bowl or utensils! Just make a simple bowl shape on the counter with flour and mix in the liquid stuff from the center. Of course you do need an oven of some sort (but the bread can be cooked on a simple metal plate)... :]