Thanks for all your well wishes. Grandma’s funeral went off without a hitch and it was a nice goodbye.
Being gone a whole week made me really worry about what-the-heck my family would eat in my absence. This creative grocery budget we’ve got going on takes effort, forethought and preparation. It’s not real heavy with convenience foods so that four kids or a man who doesn’t even know where I keep a spatula can whip up a quick meal.
But for all my concern I realized my thrifty ways have rubbed off on them all. They worked out some creatively impressive meals while I was away. And with that, as well as the help of a sweet friend who was probably just as concerned that they were eating raw carrots and bread for every meal, they lived through it.
When we were out of town, we stopped at a favorite organic flour mill that grinds their own flours, makes their own soup and baking mixes and has great prices. I stocked up on a few of my favorites and tonight we had a veggy soup mix that was yummy. But when I went out to my freezer for the 24 rolls I had previously stuffed in their for a night when I didn’t have time to make it earlier in the day, I found that they had eaten ALL 24 rolls during the week.
And I needed a bread recipe fast!
This is what we came up with and it turned out so thrifty and yummy that I thought I would pass it along.
Quick Soft Breadsticks
1 cup warm water
3 Tbs brown sugar
1 tsp salt
¼ cup oil
3 cups of bread flour (I mixed 1 ½ cups white and 1 ½ cups wheat)
2 ½ tsp yeast
Dissolve yeast in the warm water and set aside. Mix together flour, sugar, salt in a medium sized bowl. Add yeast mixture and oil and stir till combined. Roll out into a 10 x 12 rectangle and with a pizza cutter, cut into ¾ inch strips. Give each strip a twist and place on greased cookie sheet. Let rise for 10-20 minutes. Bake at 375 for 15 minutes. Brush with melted butter and we sprinkled garlic salt and parmesan cheese on top.