I've baked bread for my family (2+3) for years, but our consumption is very bursty. Particularly if we haven't had bread for a few days, we can eat a loaf in a day, but then we'll be sick of it and there will be a lull.
I invested in a nice set of aluminum Nordic Ware pans a while back, so I do five loaves at once, and probably bake ~1.5–2 times per month. Toast for breakfast can easily knock out half a loaf, and it's way more economical for everyone to have a slice or two of homemade bread than to eat dried cereal and polish off a box a day.
With working from home, I've been keeping my sourdough alive on the counter (rather than storing it in the fridge), and although I haven't baked any _loaves_, I've done a lot of other bready things with it over the last few weeks— pizza crusts twice, cinnamon rolls once, lunch buns twice, a focaccia one day. It's been great!
Before that even, you can make toast and / or french toast with it. And with the leftovers, dry it out in the oven and cube it to make croutons for in soup and salads. My girlfriend puts a collection of herbs and spices on them too, dunno what though. She does put the bag in the freezer then, but since it's dry it doesn't really need to be defrosted.
More seriously, a loaf every day does seem a bit much unless you have a large family, are making small loaves, or have a strange diet. I was just speaking to the bit I quoted. If you're making a loaf a week and can keep it dry, you can do use the stale leftovers whenever you've accumulated enough of them.
