Hops bread is one of those food items that carry huge cultural significance for many people in Trinidad & Tobago. Back in the day we bought hops from two bakeries in particular, Chin Fatt Bakery that was located on the corner of 6th Avenue and the Eastern Main Road (Where KFC now stands) and Chee Mooke Bakery in Port Of Spain. These days a good hops is harder to come by. Two bakeries that still serve up great fresh hops bread daily are Gafoor’s and Kamal’s bakeries in San Juan. Sidenote: Hops Bread should always be sold in a brown paper bag, never in a plastic bag. If you know of any other bakeries doing exceptional hops drop some mentions in the comments.
There are certain characteristics that make hops bread, hops bread and those traits separate a bad hops from a good hops. Dinner rolls should never be confused or used interchangeably with hops. A dinner roll is soft in texture throughout the bread while hops must have that signature crispy, flaky exterior with a light, airy and fluffy texture on the inside.
I was experimenting for a while trying to perfect a Hops Bread recipe that I felt comfortable enough to share. So while this is not the perfect recipe, as in it can’t compare to the hops from back in the day it is a great recipe to try if you want the thoroughly satisfying feeling of being able to make hops at home.