Recipe: Honey Mead Bread

[Dan McFeeley]

This was just posted on the White Winter Winery Facebook page. I'll be trying it soon.

Honey Mead Bread
• 3 cups flour (sifted!)
• 3 teaspoons baking powder (unless using self-rising flour)
• 1 teaspoon salt (unless using self rising flour)
• ¼ cup honey
• 12 ounces mead
• ½ cup melted butter (1/4 cup if you want a less crunchy crust)
Directions:
1. Preheat oven to 375 degrees.
2. Mix dry ingredients, and then add Honey Mead.
3. Pour into a greased (preferably with butter) loaf pan.
4. Pour melted butter over dough.
5. Bake 1 hour, remove from pan and cool.

--

 

[skunkboy]

Have you tried this with metheglins or melomels?

 

[wayneb]

Looks like nobody outside of White Winter (and their cohorts) have tried it yet. Looks like a mead soda bread. I make a very close cousin to this recipe using stout and a mix of whole wheat and refined flour. Should be tasty....

 

[akueck]

If you use a carbonated beverage (e.g. stout), does the carbonation do anything as far as bubbles in the bread, or does it all escape before the dough sets?

 

[wayneb]

That carbonation is insignificant relative to the release of CO2 that happens when the baking powder starts to react. I don't think you'd see any difference in the amount of leavening from beer, to mead, to plain water.

 

[wildoates]

Whereever will I get some mead for this recipe?!

/

 

[wayneb]

Whereever will I get some mead for this recipe?!

/

Gee, I wouldn't know! Under the stairs, perhaps?? ;D

 

[TheAlchemist]

Thanks Dan, I'll have to try this with my Drunken Pumpkin Bread!

 

[lauent]

As what has been said here, it would be quite insignificant actually when considering the relativity of the release of CO2 to what happens to the baking powder when it starts to react.

More likely, you are going to see more thought to it when you see how beer-mead-plain water is going to be taken into short consideration.

 

[Chevette Girl]

Having made yeast doughs with beer as the main liquid, the carbonation's out of it long before it gets to the oven. If you think about it, take beer, add sugar, salt and yeast, presto, lots of nucleation sites, beer is flat within a couple of minutes even if you don't stir.

 

[chop1620]

this recipe sounds so delicious. I cant wait to try and make it with some of my mead this winter. Maybe I will try my hand at a cranberry melomel to use in this recipe.

 

[TheAlchemist]

It's been so long since I made a bread that needed to be kneaded, I forgot what I was doing and I'm afraid the first batch didn't come out so well. Live and learn. But the flavo(u)r was quite promising.
I made this with 12oz of lees rather than 12oz mead.
I will try other variations!

 

[Soyala_Amaya]

Or you can take a good cider bread recipe and change it to mead...

Ingredients
4 eggs
1 cup vegetable oil
2/3 cup mead
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
Preheat oven to 350F.

Combine dry ingredients in a large bowl. Whisk to combine ingredients and aerate.

Add the regular wet ingredients in and beat until smooth.

Pour the bottle of mead into the bowl and stir until just combined.

Spray an 8″ bread pan with cooking spray, then pour batter into the pan.

Bake for 45-55 minutes, until a knife comes out clean.

Allow to cool completely before removing from the bread pan to slice.

MMMMMMM goodness.