Yesterday when I mentioned the edits I'd make to the bread recipe that next time I made it, I didn't mention that I would half the dough in it's raw shape. Which is what I did today and it turned out perfect. We used some for garlic bread for dinner and I am certain that I will be using some for my sandwich for lunch at work tomorrow.
With halving the loaf, I only let it rise 30 minutes instead of the full 60, and baked it about the same amount of time.
It's a pretty simple recipe that I'm sure could have a million add ons into it. I'm thinking of adding some homegrown herbs to it the next time I make a batch, and maybe making a larger batch and being able to make a few raw doughs and keeping them until we need bread again.