So, I sewed napkins. Haphazardly and with no good grace. If you look not-very-closely, you can clearly see how my stitches wander around the hem, mostly keeping in a straight line, but occasionally veering off to visit more exciting parts of the napkin.
Whatev. They're napkins. As long as they wipe my face clean and launder reasonably well, it doesn't matter how perfectly imperfect they may be. And I made them to pack with work meals, so it's not as if I'll ever inflict them on dinner guests. (Admittedly, I would burn them and shoot their ashes into space before I let my mother see one).
So. Napkins. I sewed some.
And, yes, I baked bread. A beautiful traditional white sandwich loaf baked in a pan and everything. It baked up right and looks like "real" bread aisle stuff. None of that crusty
How did I get such a perfect loaf? I ... bought a bag of frozen bread dough at the grocery store! Yes, I did. And I'll do it again. Yes, one bag of five frozen unrisen loaves for four dollars is not as economical as scratch bread, but it's waaay cheaper per loaf than the farmhouse-style white I usually buy (when I buy bread) and easier because I can make one loaf at a time and leave the rest in my freezer.
I do love Artisan Bread in Five Minutes a Day, but I feel it doesn't work well for a household of two. One loaf can last us most of the week, but in order to use up the dough before it goes weird, I feel I need to bake bread two or three times in a week and that just isn't happening and I end up wasting dough. (Also, that tub of raw dough takes up a lot of fridge space).
So frozen dough is pretty okay. I thawed and baked it according to the instructions on the bag and it turned out beautifully. The instructions said "bread is done when it pulls away from sides of pan and sounds hollow when tapped lightly" and, by golly, they were spot-on. My lovely loaf did indeed sound hollow when I tapped it. It did take longer for the dough to rise than I anticipated, but that was because my kitchen side wasn't warm enough. Next time, I'll tuck the dough in the corner by the toaster where it's always (suspiciously) warm and see if that loaf rises faster.
(Brushed it with butter as it came out of the oven, because butter makes it better).