Re: Bread for One

Even tho we are just 2 - I often make our bread. When we retired we got a bread machine and I use it 98% of the time on the dough/manual cycle. We LOVE the crusty Italian/FRench, sourdough, etc. breads. Which - really go stale quickly.
So I make the dough - and then shape it. I have both baguette and French/italian pans - and we use the pizza stone in the oven. While the 'dough' is working (about 1-1/2 hrs.) I have plenty of time to run errands, etc. Then I either shape the dough -- or put it in an oiled ziploc bag for up to 2 days.
Instead of shaping each piece into a 15 - 17 inch long baguette or Italian loaf - I shape shorter ones - about 8-inches and put them end to end in the pan. This way if it's just the 2 of us - I can break one off and freeze it. Since my usual recipe calls for about 3 cups flour -- I get 2 large Italian or 4 baguettes. So I often have a stack of bread or rolls waiting in the freezer.
When I make pizz - which we love - before shaping the crust - I break off enough dough for about 4 'rolls' - and either bake them at the same time - or refrigerate and shape later.
Another good thing about doing this - I am able to use good for you things -- some whole wheat other grains, etc. and I can control the 'add ins'.
I don't make all our bread - but I do make quite a bit of it -- and also some to use as 'gifts'. We really notice the difference between this and supermarket bread!
I also make 'good' bread for my granddaughter -- and put in freezer until we go to visit. She loves toast in the morning with butter - and I make a bread with bananas, oats, whole wheat, honey, etc. plus yeast. I think how much better that is for her - than some of the supermarket stuff.