Welsh Rarebit Bread

A dense and hearty loaf of bread. I remember having something like this back in the day and since today seems like a bread making day, it sounds like a good thing to do. I really think about using this bread with a simple lunch of pickles, cheese, grapes, and olives. That would be so good, but the bread is great on its own. Another possibility is to think about this as the basis for a great BLT.

Ingredients:

3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon sugar
1 teaspoon salt
¼ teaspoon dry mustard
12 ounces of beer (1 bottle) at room temperature (a medium bodied beer works great)
1 or 2  teaspoons Worcestershire sauce (depends on your taste—I like 2 teaspoons)
1 cup shredded cheddar cheese

Directions: Preheat oven to 375 degrees F. Use cooking spray to coat the bottom and sides of a 8.5 by 4.5 loaf pan.

In a large bowl, stir together the flour, baking powder, sugar, salt and dry mustard. Add the beer and Worcestershire and mix until the dough just comes together. Add the cheddar cheese and stir to combine. Spoon the batter into the prepared loaf pan, smooth the top out with your clean fingers and bake for 60 minutes or until golden brown on top and you get a hollow sound when you thump the loaf.

Turn out onto a wire rack and let cool before slicing.

Get creative on me: What about folding in some cooked and crumbled bacon or maybe some sautéed onions?