Mead Bread
Medieval-Inspired Quick Bread
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We’re stepping back in time with this Mead Bread — a fun twist on the classic beer bread that uses old-time mead, the honey wine enjoyed in medieval days. Viewers suggested I give it a try, and since I love taking your ideas and running with them, I did exactly that for the first time on camera.
The mead brings a subtle honey-like sweetness and unique depth that turns a simple quick bread into something special. No yeast, no kneading — just stir and bake. At Cletus Cook House, this one feels like a cozy nod to history with a modern, easy Southern shortcut. It works great in a loaf pan or hot cast iron skillet for those crispy edges.
Ingredients (makes 1 loaf)
- 3 cups all-purpose flour (or self-rising flour — see note below)
- 1 Tbsp baking powder (omit if using self-rising flour)
- 1 tsp salt (omit if using self-rising flour)
- ¼ cup sugar (reduce to 2–3 Tbsp or omit entirely if your mead is very sweet)
- 12 oz (about 1½ cups) mead (room temperature — any style: traditional, spiced, fruit, or honey-forward)
- ¼–½ cup melted butter (for topping — gives that essential crispy, golden crust)
Note: If using self-rising flour, skip the baking powder and salt.
How to Make Mead Bread
- 1. Preheat your oven to 375°F (190°C). Grease a 9x5 loaf pan well. If using a cast iron skillet, place it in the oven for 10–15 minutes to get it nice and hot for extra-crispy edges.
- 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
- 3. Pour in the 12 oz of room-temperature mead all at once. Stir gently with a spoon or spatula just until the dry ingredients are moistened. The batter will be thick and shaggy — do not overmix.
- 4. Scrape the batter into the greased pan or hot skillet and smooth the top slightly. Pour the melted butter evenly over the top so it soaks in during baking.
- 5. Bake for 45–60 minutes (start checking at 45 minutes). The top should be golden brown and a toothpick inserted in the center should come out clean. If the top browns too quickly, loosely cover with foil.
- 6. Let the bread cool in the pan or skillet for 10–15 minutes, then turn it out or serve straight from the pan. Cool another 15–30 minutes before slicing for cleaner cuts. It’s delicious still slightly warm.
Cletus Cook House Tips & Variations
- Mead choice: Traditional drier meads keep it balanced. Sweeter or spiced meads (like with cinnamon or fruit) make it more dessert-like.
- Add-ins for fun: Stir in ½ cup chopped nuts, dried fruit, or even a handful of shredded cheese for a savory-sweet version.
- Pan options: Loaf pan for neat slices; hot cast iron for that cornbread-style crispy bottom and sides.
- Serving ideas: Enjoy warm with butter, a drizzle of honey, or alongside your Buttermilk Biscuits and gravy for a sweet-savory hillbilly plate. Makes a nice simple dessert bread too.
- Storage: Best eaten fresh. Wrap leftovers tightly and keep at room temperature for 1–2 days, or freeze individual slices.
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This mead bread was a fun first-time experiment based on viewer suggestions — and that’s one of my favorite parts of cooking at Cletus Cook House. Got a recipe request? Visit the Contact page.
