Beer and Cheese Bread

This is really tasty, and makes great toast the next day.



Preheat the oven to 350°F. Butter a 9-inch by 5-inch loaf pan.
2 cups all-purpose flour
1 cup whole-wheat flour
1 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
Combine dry ingredients in a bowl.
341 ml bottle of beer
1 Tbsp Dijon mustard
1 cup grated Cheddar cheese
Stir in the beer, mustard and cheese until the mixture forms a batter. Turn into the buttered loaf pan. It will not be smooth on top.
Bake for 40-45 minutes, until light golden and firm to touch. A toothpick inserted in centre should come out clean.
Makes 1 loaf from Lucy Waverman's Home Chef column in The Globe & Mail, February, 2003