As I shared on Facebook over the weekend, we ate a hearty breakfast of bread and chow mein on Saturday morning before heading to the bank(drive thru). I accompanied my husband and, as we waited on a long line of cars, it offered me the opportunity to reminisce. It reminded me of my childhood days when I’d jump in my daddy’s car on a Saturday and accompany him on his errands, in my swimsuit mind you. I was always begging Daddy to take me to the beach so I was prepared —just in case. Our excursions usually ended at the Chinese Mart in Couva (town in Central Trinidad) for a quick snack of either hops and chow mein, channa(curry chickpeas), stewed chicken or str fry gizzards, accompanied by a cold sea moss for him and a refreshing peanut punch for me. Those were the good ole days, almost 40 yrs ago!! Time sure flies when we are having fun.
Hops bread is essentially dinner rolls. In Trinidad it’s eaten for breakfast, lunch or dinner. It has a unique softness, delicate, airy, light chew and totally satisfying.
It’s a lazy day food. Now that the bakeries are closed, we all have to learn to make our own. That’s where I come in. I have devised a tasty yet simple recipe utilizing one technique for the kneading. Check out the video below if you are interested.
How To Make Homemade Bread
On Thanksgiving Day 2020, I made a batch of dinner rolls to send over to my neighbors using this recipe.They were lovely and absolutely soft and delicious. I kneaded the flour in the Electric Mixer for 10 mins, formed it into a ball and allowed it to rest. Then made made the rolls smaller.
Hops bread is essentially dinner rolls. In Trinidad it’s eaten for breakfast, lunch or dinner. It has a unique softness, delicate, airy chew and totally satisfying.
Calories: 196 kcal | Carbohydrates: 33 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 12 mg | Sodium: 240 mg | Potassium: 95 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 140 IU | Vitamin C: 1 mg | Calcium: 33 mg | Iron: 2 mgHops bread are Trinidadian bread rolls that have a great crusty top and are soft and fluffy on the inside. They’re also made with very little sugar which is great.
My First Try At Making Hops Bread
Note: I have revised this recipe to provide the measurements for the ingredients in weights. The volume measurements are still included in the recipe. However, I highly recommend that you weigh the ingredients as it’s more accurate, which will ensure that your hops bread turns out well.
To make hops bread, combine 800 g (6 cups) of all-purpose flour, 8 g (1 packet; 2¼ tsp) of instant yeast, 8 g (2 tsp) of sugar, 6 g (1 tsp) of salt, and 28 g (2 tbsp) of softened butter in a mixing bowl. Add 532 g (2½ cups) of warm water to the flour mixture a bit at a time and mix it using a spoon to form the flour into a sticky dough. Measure out 40 g (1⁄3 cup) of all-purpose flour. Use some of the flour to lightly flour a clean surface.
Note: In baker’s math, all the ingredients must be weighed in the same unit of measurement. So, water should be measured in grams not milliliters. Also, for those who like to use baker’s math, this bread has a hydration of about 63% (i.e., ratio of total water to total flour).
Stuffed Herbed Hops Bread
Turn the dough onto the floured surface and knead it, slowly adding the remaining flour until the dough is smooth and no longer sticky but still elastic; you might not need to use all the remaining flour to get to this point. It will take about 10-12 minutes to fully knead the dough. Use the windowpane test to ensure that the dough is fully kneaded. If the dough does not pass the test, knead it again for about 2 minutes and try the test again. You can take short rest breaks between kneading the dough if you get tired.
Grease a large bowl with a generous amount of oil and place the dough in the bowl. Turn the dough around in the bowl to grease the dough on all sides; end with the dough seam side down in the bowl. Cover the bowl with a damp kitchen cloth to keep the dough from drying out. Place the bowl in a warm area and leave the dough for 40 minutes or until it doubles in size.
Punch down the dough to release air out of it, then separate the dough into 12 equal portions. Shape each portion into a ball with your hands, grease your hands with a bit of oil if the dough starts to stick to your hands. Put the dough balls in a greased baking pan, cover the pan with a damp kitchen cloth, place the pan in a warm area for 40 minutes to allow the dough balls to double in size.
The Original Baker Of Hops Bread
I wanted my hops bread to come out looking like traditional bread rolls so I used a baking pan that would keep the rolls tightly pressed together. If you want your hops bread to be less pressed together and round on each side like the classic hops bread shape, then use a big baking pan that keeps the rolls more apart from each other.
Bake the bread in a preheated oven at 375°F (190°C) for 25-30 minutes or until the rolls are golden brown. Let the bread cool completely or until it’s just barely warm before serving it. Hops bread is typically eaten with butter or cheese but I like to have it with a dipping sauce of balsamic vinegar and olive oil. The bread tends to harden within 3-5 days so plan to finish eating these rolls within that time frame. Enjoy!
This is a great recipe for mouthwatering Trinidadian hops bread. This recipe makes hops bread that are nice and crispy on the outside and perfectly soft on the inside.
Trinidad Hops Bread
Calories: 276 kcal | Carbohydrates: 54 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 5 mg | Sodium: 19 mg | Potassium: 82 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 58 IU | Vitamin C: 0.002 mg | Calcium: 13 mg | Iron: 3 mg
Turn the dough onto the floured surface and knead it, slowly adding the remaining flour until the dough is smooth and no longer sticky but still elastic; you might not need to use all the remaining flour to get to this point. It will take about 10-12 minutes to fully knead the dough. Use the windowpane test to ensure that the dough is fully kneaded. If the dough does not pass the test, knead it again for about 2 minutes and try the test again. You can take short rest breaks between kneading the dough if you get tired.
Grease a large bowl with a generous amount of oil and place the dough in the bowl. Turn the dough around in the bowl to grease the dough on all sides; end with the dough seam side down in the bowl. Cover the bowl with a damp kitchen cloth to keep the dough from drying out. Place the bowl in a warm area and leave the dough for 40 minutes or until it doubles in size.
Punch down the dough to release air out of it, then separate the dough into 12 equal portions. Shape each portion into a ball with your hands, grease your hands with a bit of oil if the dough starts to stick to your hands. Put the dough balls in a greased baking pan, cover the pan with a damp kitchen cloth, place the pan in a warm area for 40 minutes to allow the dough balls to double in size.
The Original Baker Of Hops Bread
I wanted my hops bread to come out looking like traditional bread rolls so I used a baking pan that would keep the rolls tightly pressed together. If you want your hops bread to be less pressed together and round on each side like the classic hops bread shape, then use a big baking pan that keeps the rolls more apart from each other.
Bake the bread in a preheated oven at 375°F (190°C) for 25-30 minutes or until the rolls are golden brown. Let the bread cool completely or until it’s just barely warm before serving it. Hops bread is typically eaten with butter or cheese but I like to have it with a dipping sauce of balsamic vinegar and olive oil. The bread tends to harden within 3-5 days so plan to finish eating these rolls within that time frame. Enjoy!
This is a great recipe for mouthwatering Trinidadian hops bread. This recipe makes hops bread that are nice and crispy on the outside and perfectly soft on the inside.
Trinidad Hops Bread
Calories: 276 kcal | Carbohydrates: 54 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 5 mg | Sodium: 19 mg | Potassium: 82 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 58 IU | Vitamin C: 0.002 mg | Calcium: 13 mg | Iron: 3 mg
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