One notion that has been around entirely too long is that the ability to bake your own bread is the measure of your cooking skills. I say if everybody baked their own bread, everybody who does that for a living would be out of work. You wouldn't want to be responsible for more unemployment would you?
Garlic bread goes with almost any meal. Add (about twice as much as you think you should) powdered garlic and dry, canned parmesan cheese to softened butter. Spread in a thick layer on sliced French or Italian rolls or loaves. Broil until lightly browned. The parmesan will burn, watch carefully.
You might try growing your own garlic for a real mind-blower. Buy a whole bulb and separate the cloves. Stick them roots down into the dirt around plant you get along with. Pretty soon shoots will start coming up all over the place. Snip off as needed and chop. When people ask "What's the green stuff?" your reply that it came from your garden will serve as a subliminal suggestion. Everybody knows people who grow their own herbs and such do all their own bread baking and would never dream of serving anything that wasn't homemade. All is fair.
You can doctor refrigerated biscuits and rolls by adding nuts and sweet stuff or cheese and spices (whatever sounds good) before baking. For a pull apart loaf you will need two can of biscuits, dip each one in butter and whatever, bunch into two layers in a loaf pan. Drizzle (that's a fast drip) leftover butter on top and bake at 350 for 25 to 35 minutes.
Warning: A real bake-your-own urge is liable to sneak up on you. I highly recommend you try the following for the pure pleasure of the shock value.
Beer Bread
Stir three cups self-rising flour, one third cup sugar and one 12 oz. can of beer into a big sticky lump. Grease a loaf pan with spray shortening or rub solid shortening, oil or butter around with a folded paper towel. Deposit dough, bake at 350 for 45 minutes. Pour on as much of a stick of melted butter that will run over the top and down the sides without overflowing; bake 15 minutes longer. Let it sit in the pan for at least 10 minutes to soak up all the butter before serving. You will need more than one loaf for more than four or five people.