Trinidad Hops Bread (recipe)


Oh sweet sweet blogosphere. Does my devotion have no end!? It’s the middle of the night and I have a sudden hankering for Hops! Now what is hops? I am sure for most of you you are thinking about some kind of grain and the beermaking process. No no no no no no. Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy yeast development stage before flour is added? Its distinctive smell, taste and shape I think are some of the earliest memories of morning for many a Trini child. I know that there was a ‘Hops man’ who visited my Aunt’s area and I would love to be at her home when he arrived with his freshly baked batch! So now that I am up and I have gotten a few hits already looking for a Hops recipe I thought hmmm why not make some tonight. I am sure it will be a welcome morning surprise for my parents as well 🙂 lol

Note: Even though Hops is traditionally made solely with white flour, my family always adds wholewheat to everything (health benefits people!) so my Hops Recipe reflects this. I think it gives it a lovely nuttiness while keeping the light airiness that you expect from such a roll 🙂

Hops Bread (adapted from the Naparima Girls Cookbook)

1 package dry yeast
2 tsp sugar
1 tbsp melted shortening
4 cups white flour
2 cups wholewheat flour
2 1/2 cups warm water
2 tsp salt

1. Pour warm water into a large bowl
2. Dissolve sugar in water
3. Dissolve yeast over sugar and water and allow to develop for 10 minutes
4. Stir yeast mixture with a fork and add melted shortening
5. Gradually stir in flour and salt.
6. Knead for 8 to 10 minutes adding flour if necessary to make a medium stiff dough


7. Grease bowl and top of dough, cover and allow to rest for 20-25 minutes
8. Punch down dough, form in balls, place on greased trays


9. Cover with a damp cloth and allow to rise until doubled (1 – 1.5 hours)


10. Bake in a 400F oven for 15 minutes

Makes 12-14 hops