Yogurt Flatbreads

200 g (1 1/2 c) bread flour
35 g (1/4 c) whole wheat flour
2 tsp kosher salt
1 tsp baking powder
3/4 c plain whole-milk yogurt
2 tsp honey
3 Tbsp melted butter*

Stir together flours, salt and baking powder. Add yogurt and honey. Stir until a shaggy dough forms. Knead until the dough forms a cohesive ball. Dough will be slightly sticky. Knead until tacky, about 1 minute, adding flour as necessary to prevent sticking. 

Divide into 6 pieces; shape each into a ball. Let rest for 10 minutes. 

Heat a 12" cast iron skillet over medium-high heat. Roll each ball to an 8" circle, using minimal flour (excess will burn). Cook flatbreads until the bottoms are dark spotty brown, 60-90 seconds, then flip using tongs and cook the second side, about 60 seconds. Transfer to a wire rack, brush with butter, and repeat with remaining dough. Serve immediately. 

* Can use seasoned butter; stir in 1 Tbsp harissa or 1 Tbsp za'atar (if using za'atar, cook 30 seconds or until seeds just begin to brown).

Milk Starter Sourdough

Makes one 1-pound loaf

Bread:

3/4 c / 160g yogurt starter
1/2 c + 2 tbsp water
1/2 tsp salt
1 tsp sugar
2 tsp yeast
2 1/2 c / 325g flour

First rise 45-60 minutes
Baking rise 45 minutes
Bake at 425° for 30 minutes in pan or 35 on stone

Starter: 

2 Tbsp yogurt with live active cultures

1 c milk

1/2 c flour

Boil milk. Cool to 110°. Whisk in yogurt. Let stand covered in draft-free place 24 hours or until set. Whisk in flour. Let stand 2-5 days or until bubbly. To feed, whisk in 1/4 c milk and 1/2 c flour.

Chocolate Chip Pumpkin Bread

I like to add crystallized ginger to this. My kids prefer it without. Either way, your house will smell amazing.

1 1/2 sticks butter
1 cup Sucanat
1 cup granulated sugar
4 eggs
1 (15-oz) can pumpkin
3 c white whole wheat flour
2 tsp baking soda
1/2 tsp baking powder
2 tsp salt
2 1/2 tsp cinnamon
2 tsp ground ginger
3/4 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/3 c milk
2 tsp vanilla
3/4 c miniature chocolate chips
1/4 c crystallized ginger
2 Tbsp sanding sugar

Cream butter and sugars together until fluffy. Add eggs one at a time, then pumpkin, beating until incorporated. Add dry ingredients (batter will be stiff), then milk and vanilla to loosen. Divide between two buttered loaf pans. Sprinkle with sanding sugar. Bake at 350° for 1 hour or until done. Cool at least 10 minutes in pans before removing. Slice when cool.

Cheddar Gougeres

This classic appetizer starts with the same dough used to make cream puffs and takes them for a savory spin. I like to have gougeres ready for last-minute holiday guests by freezing them (unbaked) well ahead of time, then popping them into the oven when I need them. Make sure you use the strongest-flavored, tastiest cheese you can find; as with most recipes, the finished product is only as good as its ingredients.

 

1 c water 

1/4 c (1/2 stick) butter, cut into 4 pieces 

1/4 tsp. cayenne (optional)

1/2 tsp. coarse kosher salt, plus additional for sprinkling 

1 cup + 2 Tbsp. all purpose flour 

4 large eggs 

1 1/2 c (packed) grated extra-sharp cheddar cheese 

2/3 cup minced scallions, arugula, basil or fresh green flavoring of your choice

 

Line 2 baking sheets with parchment paper. Bring water, butter, cayenne and salt to a boil in a heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes. Transfer to stand mixer fitted with paddle. Add eggs one at a time, mixing well after each addition to form sticky dough. Mix in cheese and scallions. 

Using 2 teaspoons, form dough into 1 1/4" to 1 1/2" ovals. Drop onto baking sheets 1" apart. (Can be made ahead. Place baking sheets in freezer, remove gougeres to a container or Ziploc bag when hardened, keep frozen up to 1 month.) 

Preheat oven to 375°F. Bake until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately. Makes about 36.