The twice-baked and savory sensation.
2 cups of all-purpose flour
1 stick of unsalted Grassland Butter
3 tablespoons herbs de Provence
1 ½ teaspoons baking powder
¾ teaspoon fine sea salt
¼ 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
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 ½-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 ½ 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.
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