Bread

The dough was somewhat sticky, and soft. It wanted to cling to your hand as you maneuvered it into the proper shape, but you gently pulled it free.
The dough, now shaped, was set to rise in a warm humid proofing box. There, it was left alone to grow, rising and expanding to full the space alloted to it.
When it reached its peak, the dough was removed from the proofer and placed into the hot oven.
You set the timer, and left the dough to its fate.
The oven's heat brought one last burst of growth to the dough, which grew a little more before the heat turned the soft dough into a firmer structure of baked bread.
When the timer beeped, you carefully took the baked bread out of the oven and out of its pan, setting it upon a rack to cool.
After it had cooled, you'd happily cut slices off and enjoy a sandwich. But for now, all you enjoyed was the comfroting scent of fresh baked bread.