I've managed to survive these past 53 years with one basic cooking skill: I can burn water. This week I set out a recipe book and a plastic container on the kitchen table, some flour, yeast, and water. I mixed them per instructions and let the dough rise overnight. In the morning I cranked up the oven, added fennel seed and golden raisins, shaped the mixture, placed it in the oven for 35 minutes, and prayed.
The bread turned out perfect, and delicious.