Oo!  Bread is one of my favorites too.  My husband got the "Healthy bread in 5 minutes a day" book as a gift (I posted about it previously here), and I am so in love it with.  We also sometimes make the white recipe you posted.

I've found for the 5 minutes a day bread, it really helps to get big 6-quart plastic food storage buckets with lids - you can mix up the bread, let it rise, and store it in the fridge in the same container.  They're relatively tall and narrow, so they don't take up too much shelf space in the fridge.  You don't want to seal the lid because for the first couple of days gases will still be released, but you can set the lid on top and that will keep the dough from drying out too much on top.  If it does get a little dry, you can just sprinkle a little water on top and wait for it to absorb before making your next loaf.

I have a bucket of beer bread in the fridge right now - can't wait to bake a loaf!  ;)  Aside from many many regular loaves of bread, we've also used these recipes to make baguettes (with a baguette pan), cinnamon rolls, dinner rolls, cinnamon bread, and pizza crust.

I love bread, and want that book VR!  I have made many attempts at a baguette and after followng instructions from The New Laurel's Kitchen cookbook realized i was going about it all wrong.  I used whole wheat bread flour instead of the ww pastry I had been using and it helped the baguettes to rise btter.  I also used the "open the oven quick and brush w/ water" technique which had me all sorts of anxious, but it was just fine.  I like to make pizza dough and drool over the Kaiser rolls that Vegan Dad posted about http://vegandad.blogspot.com/2010/03/kaiser-rolls-baking-through-bread.html
but haven't yet made them myself!  Taj recently got me a bread maker and I am so excited to use it!!!

You should try the french bread baguettes Vegan Dad bloged about.  They are really good.  You can also put a bowl/pan of boiling water in the oven to create steam instead of brushing it with water.

I make pizza dough and pretzels and couple times a month for my family.  For a while I was making french bread twice a week because my parents like it so much.  I like baking the bread more then I like eating it but will sample a piece every once in a while.  I have experimented with sourdough bread baking but my starter was neglected and became too sour so I throw it out.  It is bad when you have about 30 pounds of flour in the pantry just to support my bread baking habit. :) 

I need to start making bread.  I've never really made any since I was a kid.  I used to make rolls with added food colouring to make freaking sandwiches for school.  Don't think I'll be doing that again.

What recipes do people recommend?  I don't currently have a loaf pan, only a baking tray so I'm thinking rolls or some such thing.

eta:  5 loaves a week PLUS making other bread. Woweee!  But then I've never been a really big bread eater.  We have to freeze our bread otherwise a loaf will go mouldy before we eat it all.  We go through about half to one loaf a week.  If I made bread though, that would be different.  Homemade bread is much better.

Well, I composted the failed loaf.  After sitting overnight, it was even doughier in the center.  Yuck.  I think the main problem is that it didn't rise enough - probably because it was a large loaf and might have needed longer to rise.  I like the idea of doing the rest after shaping the loaf in the refrigerator, but I'll have to see if it works on a smaller loaf at some point.  I'll have to read again if the bread should be baked longer if it rises in the fridge - it seems like it could, since it might be colder.  Oh well.

To soothe my pain, I baked a loaf of bread machine bread last night.  Nice and easy, and it turned out great!  I usually use the bread machine for kneading only, then bake in the oven.  Half white, half whole wheat, and a "super rapid" rise recipe so it only takes about an hour total - 30 minutes in the bread machine, 30 minutes in the oven at 350 (although I baked a little longer, just because I was paranoid).

Shelloid -for the "bread in 5 minutes" recipes, you don't need a loaf pan.  There are lots of ways to do it, but we usually shape a round or oval loaf and bake on a cookie sheet.  You can also do rolls or breadsticks or focaccia, though, if you like.