Wooing my children with carbs

My children love bread. I love baking, and I love baking "real" bread that requires lots of love and kneading... but finding the time to make it is often a challenge. My sister sent me this recipe this winter and it has really been great for our family-- I keep a container of dough in the fridge almost all the time, and regularly bake a loaf with dinner, especially when I know that the main course is not going to be a hit. It's also great for company, or if we are taking a meal to a friend-- it bakes fast. It looks good (usually)! Rachel can make it with a little supervision. I have made the loaves in many shapes and sizes, and can now pull off just enough dough for dinner with no leftovers.
The recipe can be found here and is originally from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking


Variations we have done:
I always use at least half whole-wheat flour and have used as much as 2/3 whole wheat flour. I also have used a six grain blend flour  (2.5 c white, 2 c. whole wheat, 2 c. six grain flour-- that made a heavy but tasty loaf). I have rolled it out and sprinkled on sugar and cinnamon and raisins (yum). I plan to try making a pesto swirl bread but that is waiting till the next time we have company.

Green(ish) updates for the week so far: all that fuss.... and it never rained yesterday. Sigh. Laundry is on the line now, although the sky looks pretty grey and the humidity is high. We are eating our way through our CSA share with a few minor menu modifications: last night we had salmon, roasted broccoli, and rice with chard and almonds. I think we'll do a giant taco salad tonight.