A Natural Talent?
I ad-lib bread.
After making so many batches of cinnamon bread I've lost count, I thought it would be a good idea to check the fundamentals and make a batch of unflavored, white bread. I proofed the yeast, mixed it with some nondescript quantity of flour, kneaded it, and set it to rise.
And rise it did! Good sign #1.
I punched it down, divided it into the pans, and let it rise again. Good sign #2.
It did take longer to bake, probably because it didn't brown as easily for lack of oil. But once I took it out, and sliced off a sample, it was simply delicious. Good texture, fluffy, and far better than any mass-produced edible napkins from the grocery store.