If you put it in a zip lock bag {after it cools} it should be fine for 2-3 days.
If you use the dough cycle you could use smaller pans to make the loaf.

I've used pyrex bowls , muffin pan, or even cookie sheet for french style long loaf.
or even make shape into personal sized rolls/buns freehand, or mini french loaf.
cost wise ..
I looked at a few sites and they say about $1 per loaf now to make it at home.
but once you get the hang of it and they are fresh and delicious PLUS no added preservatives or chemicals ... it worth it.

I've made pizza dough, french, white, whole wheat, baguette, rye mix, cinnamon rolls, cinnamon bread.