Many people have brewed with baker's yeast successfully. I am not sure there is an equivalent in the profiles, but that one might get you started. Don't sweat the final gravity estimation, as I am sure it will come out different. One head-to-head study of baking yeast versus Safale US-05 can be found here: http://brulosophy.com/2020/03/30/yeast-comparison-fleischmanns-active-dry-yeast-vs-safale-us-05-american-ale-yeast-exbeeriment-results/ which may be of interest to you.
If you use it a couple of times and enter in all the brew data into the session tabs, the program will calculate out the results of your apparent attenuation. Track this over a few brews and you can enter in a yeast profile which will give you results which will be more reliable.
Welcome to the forum and have fun!