Adapted from a recipe by Smitten Kitchen
One of the “enduring memories” from my childhood is the welsh rarebit my mother served for a quick meal. Melted cheddar mixed with beer, mustard, and Worcestershire sauce served over toast is an ideal supper dish. “Welsh rabbit” she used call it. For many years I wondered what it had to do with bunnies. And I’m sure it was made with milk and American cheese rather than beer and cheddar. Today, it is pub food in Britain and a counter-example to the claim that the Brits can’t cook.
I say “enduring memory” but it is one of those memories that had become dormant until, while combing my favorite food-related sites, I came across this recipe for bread with the precise flavor profile of Welsh Rarebit. I couldn’t resist making it a recipe of the week.
Pull apart bread is fun. There is no knife between you and your addiction. This is best served warm right out of the oven with the beer you used to make the bread.
Recipe is below the fold.