Serious Eats - seriouseats.com

As a treat once when I was little, my mom made some of these. However, she substituted frito chips for the youtiao! Actually worked really well.

I like adding yogurt (Greek variety) to a bowl of tomato-based pasta. The contrast of the piping hot pasta pieces with the coolness of the yogurt is amazing. It makes the pasta dish take on a new dimension with a creamy sauce...richness without much fat, and with live cultures!

I agree with sbelle. Almost all bread freezes. I make bread about once a week, and since it's just me consuming it...I freeze my loaves after they cool and after I slice them. Then, as I need it, I'll pop the slices into the oven for a heat through or toast. If you don't like toasted bread you can protect it in aluminum foil. But I can't eat bread without it being toasted, so it's perfect! It's a good idea to pack it loosely as sbelle said, because sometimes the slices will break if you try and pry them apart. Happy breading!