Welsh Rarebit Bread
Welsh Rarebit, for those unfamiliar, is generally made with a strong, dark beer and cheese. I have taken yet another liberty and made this bread using hard apple cider. It gives it such a flavor profile that no beer can even come close. If you want to stay classic, use beer.
For 1 Batch(es)
- Nonstick cooking spray
- 3 cup(s) flour
- 1/4 cup(s) sugar
- 1 tablespoon(s) baking powder
- 2 teaspoon(s) dried mustard
- 12 ounce(s) hard apple cider or dark beer
- 3 tablespoon(s) Worcestershire sauce
- 6 tablespoon(s) butter or margarine, melted and divided
- 6 ounce(s) shredded extra sharp Cheddar cheese
Welsh Rarebit Bread Directions
- Preheat oven to 350-degrees F. Spray loaf pan with nonstick cooking spray; set aside. In a large bowl, combine flour, sugar, baking powder and mustard well. Stir in apple cider, Worcestershire sauce, 2 tablespoons melted butter and cheese until a thick batter is formed. Pour into prepared pan, leveling the top but not smoothing it out. This is what will give it a great "spiked" crust. Pour remainder melted butter evenly over the top and bake 32-34 minutes, or until the bread is firm and bounces back when touched in the middle. Remove from oven to cool for a few minutes before transferring to a plate to cool completely, uncovered.