Hops 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.
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.
My First Try At Making Hops Bread
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).
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.
Whole Wheat Hops And Cheese
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.
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!
Bounty Of Hops
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.
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“Trinidad 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.”
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 thru). I accompanied my husband, and, as we waited in a long line of cars, it offered me the opportunity to reminisce.
Soft Bread Recipe By Ladyredc
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 (a 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 old days, almost 40 years 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. Find my other bread recipes here (loaf bread) and here (challah bread).
Trini Hops Bread Recipe By Sweetpeaz
Trinidad Hops bread is 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 for Trinidad Hops Bread below if you are interested.
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.
The Original Baker Of Hops Bread
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, a tasty dinner roll-type bread from Trinidad and Tobago. This Caribbean-style bun is great for sandwiches, burgers or to just enjoy with your dinner.
*Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.
Trini Hops Bread Recipe
In a large bowl, place All-Purpose Flour (7 cups), Salt (1 tsp), Granulated Sugar (1/2 Tbsp), and Instant Dry Yeast (1 Tbsp) and give it a good mix to combine evenly. Now start adding the water a little at a time, until you have a soggy dough.
The dough will be very sticky and wet at this point. Dust a surface with flour and empty the dough onto it to knead. Knead for about 5 minutes, adding All-Purpose Flour (1 cup) as necessary until you have a well-formed dough ball. Soft, but firm.
It’s time to get the yeast active and allow the dough to swell. Spray a large bowl with cooking spray and place the dough in it to do its thing. With the dough in the bowl, cover it with plastic wrap (or use a damp towel) and set it in a warm corner of your kitchen. We’re looking for it to basically double in size. Which takes between 40 – 50 mins (depends on how active your yeast is and how warm your kitchen is).
Simple Trinidad Hops Bread Recipe
Line your baking sheet with parchment paper or grease and dust with flour. Now remove the plastic wrap and punch the dough to release the air. Divide the dough into 12 even dough balls (about 3 inches in diameter) and set onto the parchment-lined baking sheet. We’ve got to allow this to proof again and double in size. Place a damp towel/cloth on top to keep the moisture in and so the top of the individual hops bread dough balls don’t dry out. Set aside in a warm corner of your kitchen to double in size. It should take about 45 minutes.
Set the tray on the middle rack to bake. It will take between 20-25 minutes (depends on
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