Ingredients
- 2 cups of all-purpose flour
- 1 stick of unsalted Grassland Butter
- 3 tablespoons herbs de Provence
- 1 1/2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 1/4 cup goat cheese room temperature
- 3 tablespoons of Turbinado natural cane sugar white can be used as a substitute
- 2 eggs beaten, at room temperature
Instructions
- Place an oven rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk flour and herbs de Provence together with baking powder and sea salt.
- In a stand mixer fitted with the paddle attachment, beat butter and goat cheese together until smooth. Beat in sugar and eggs. Add flour mixture in batches until combined.
- Transfer the dough to the baking sheet. Wet hands and form the dough into a 12 by 3 1/2-inch wide loaf.
- Bake about 30 minutes until golden, cool on baking sheet 30 minutes.
- Place loaf on cutting board and using a serrated knife, cut the log on the diagonal into 1/2 inch thick slices.
- Arrange the slices cut-side down back onto the baking sheet. Bake for 15 minutes until the dough is golden.
- Transfer to a cooling rack and let cool completely.
