Why make one loaf of bread when you can make two? I have been making double and triple batches of dough lately. It’s a more efficient use of the oven cooking more than one at a time. Also, the larger quantity of ingredients makes the ratios more consistent. If I am off by a hair on the water, it won’t be as apparent.
There are plenty of uses: sandwiches, toast, croutons, French Toast, bread crumbs and even a top for that French Onion soup.