When the bread comes out of the oven...the first loaf disappears within a couple of hours (before it is completely cool), and my family only eats it with butter.

The second loaf lasts 2-4 days and is mostly used for toast and sandwitches.

This tells me that if I only made one loaf at a time, I would be baking every day and my family would weigh 300 lbs. apeice.

If I made three loaves at a time, the third loaf would very likely get mouldy before it was finished...

so it is probably for the best that I make exactly two loaves at a time.

My best bread-making hint:  raise the bread by setting the bowl and the pans in the kitchen sink, with about 1.5 inches of hot tap water, and cover the bowl and pans with a dishtowel.  The bread will raise perfectly every time.