Hops Bread

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.

Hops Bread

Ingredients

• 3 1/2 cups all purpose flour
• 2 tbsp vegetable shortening at room temperature
• 1 tbsp melted vegetable shortening (for brushing buns)
• 1 cup lukewarm water
• 2 tsp yeast
• 2 tsp sugar
• 2 tsp salt

Method

1. Dissolve sugar into water then add yeast and stir, allow to stand for 3 to 5 minutes.
2. Add flour, salt and shortening to a bowl then mix until the ingredients are fully combined.
3. Pour the liquid into the bowl then combine until a dough is formed.
4. Transfer the dough to a work surface then knead for 6 minutes until a smooth ball is formed.
5. Cover the dough and allow it to proof for 45 minutes or until it doubles in size.
6. Punch the air out of the dough then form into 8 equal portions.
7. Use hands to pinch and roll the dough into tight balls then place on a baking tray lined with parchment paper or buttered to prevent sticking.
8. Cover then allow to proof for 20 minutes
9. Brush buns with the melted shortening before placing in a preheated oven at 400 degrees
10. Bake for 15 minutes or until golden brown
11. Cool on a rack for 5 minutes before enjoying with your favorite filling

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• Currants Roll
• Coconut Drops
• Homemade Milk Bread