Easy Trinidad Hops Bread Recipe

Trinidad hops bread is so soft, pillow-y, that you can eat it with basically anything.

There’s nothing like the smell of homemade hop bread straight out of the oven. I really did not appreciate how different it was from the Kiss bread I brought from the shop.

My fondest memory of eating hops is at Christmas time. I was a waitress, working on Christmas Eve. I came home hungry from a busy night, only to have my mom hand me two hot hops with lettuce and ham.

That was 4:00 am on Christmas Day. She knew I loved hops straight out of the oven, and she wanted to make sure I had it. That’s what Caribbean moms do!

Now that I am at that age to have my own home, I always make Trinidad hops every Christmas Eve to eat with ham. Besides that, we eat it with cheese chow mein, and if you go to the Chinese shop at the bottom of Lord Street in San Fernando, you can buy an $18 fried pork hops sandwich.

For anyone who hasn’t yet tried it, hops bread is one of the most delicious breads. And the best part?

It’s easy to make at home!

What is Trinidad Hops Bread?

Trinidad hops bread, or simply “hops,” is a small, round bread roll larger than dinner rolls. It’s a slightly crusty bread, perfect for slicing open and filling with ham, cheese, or butter.

You can enjoy it with breakfast or as a snack; hops bread is known for its light, airy texture. The simplicity of its ingredients is flour, yeast, water, and salt.

Unlike more complex breads, hops bread is straightforward to make and doesn’t require a lot of fuss. This recipe is ideal for beginners.

It is so special to me because it is lighter than most of our dense bread and just two keep me full for at least four hours.

Ingredients You’ll Need

• 8 cups all-purpose flour
• 1 tablespoon instant yeast
• 2-4 tsp of butter or margarine
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 1/2 cups water (approximately; adjust as needed)
• Vegetable oil (for greasing)

Some people add powder milk to their recipe, but I’ll stick to how my mom taught me how to make it. If you want to add powdered milk, 3 tsp to your dry mixture should suffice. There are also recipes out there that contain wheat gluten; again, I do not add it to my hops; “I stick with what I know”! ( Ha,Trini slag)

How to Make Trinidad Hops Bread? The Traditional Way

Prepare the Ingredients

This is something I discovered over the year. I add the yeast and sugar to a half cup of water and wait until it froths. My way just makes the hops raise faster. Then in a bowl, I’ll add the flour, yeast, salt, and butter, and mix them.

I like to measure out the water in a separate bowl, keeping a little extra on hand in case I need to adjust the dough’s texture later.

Start Mixing the Dough

Add one cup of flour mixture at a time to a large mixing bowl, stirring each addition with a wooden spoon. I use my hands to knead the flour. Continue adding flour until the mixture becomes dense and hard to stir.

Bring the Dough Together

Once the dough is thick enough, transfer it to a lightly floured countertop. Begin working the dough by hand, bringing it together into a ball. If the dough feels too sticky or dry, add a little more flour or water as needed.

Knead the Dough

Kneading is key to achieving a light and airy hops bread. Knead the dough by pressing it forward with the heels of your hands, folding it over, and rotating it slightly. Continue kneading for 10 minutes until the dough is smooth, elastic, and slightly tacky.

First Rise

Place the kneaded dough in a lightly oiled bowl, turning it once so the surface is coated with oil. Cover the bowl with a damp towel or plastic wrap and let the dough rise for about 1 hour, or until it doubles in size. This first rise allows the dough to develop flavor and structure.

Punch and Portion the Dough

After the dough has doubled in size, punch it down gently to release any trapped gases. Transfer it to a floured countertop and knead it lightly for a minute. Then, divide the dough into 24 equal pieces. Let the dough balls rest for 5 minutes to make them easier to shape.

Tip: For smaller batches, you can halve the recipe, using 4 cups of flour instead of 8.

Shape the Rolls

Form each piece into a tight ball by pulling the edges of the dough towards the center, pinching them together at the bottom, and rolling the dough in your hands. Place each ball on a greased baking sheet, leaving a small space between each roll for them to expand.

Second Rise

Cover the rolls with a clean towel and let them rise for another hour, or until they double in size. This second rise will help the rolls achieve a soft, fluffy texture on the inside.

Bake

Preheat your oven to 400°F (200°C). Once the rolls have risen, place them in the oven and bake for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

What to Eat with Trinidad Hops Bread

Hops bread is versatile and pairs beautifully with both savory and sweet fillings. Here are some classic ways to enjoy it:

Ham and Cheese: A slice of ham and cheese tucked into a warm roll makes for an incredible snack or breakfast option.

Butter and Jam: For a simpler treat, add a smear of butter and your favorite jam, whether it’s guava, pineapple, or mango.

Saltfish: Pair it with saltfish or codfish for a traditional Trinidadian breakfast or brunch option.

Avocado and Tomato: For a fresh, savory sandwich, add sliced avocado, tomato, and a sprinkle of salt.

Fried Eggs or Sausages: Perfect for breakfast, hops bread makes a great side to fried or scrambled eggs and sausages.

Sweet Condiments: For dessert, spread some condensed milk or honey on a warm roll for a simple, sweet treat.

Tips for First-Timers

Make Half the Recipe: If you’re new to bread-making, start with half the recipe to make it easier to manage.

Watch the Dough: The exact amount of water can vary depending on humidity and other factors, so add water gradually until the dough feels right—smooth, slightly tacky, and easy to knead.

Let the Dough Rise Fully: Rising times can vary, so ensure the dough doubles in size before moving to the next step.

Store Leftovers Properly: Hops bread can be stored at room temperature in an airtight container for up to three days. For longer storage, wrap the rolls in plastic wrap and freeze.

Trini Hops bread Without Yeast

No yeast? That’s OK. There are many alternatives to use. I have tried baking powder, but it did not come out as I wanted it. You can also use 1 tsp of baking soda with 1 tbsp lime juice or vinegar.

It comes out like KFC biscuits. Moreover, there’s one method I actually recommend: using self-raising flour with a touch of sugar. It gives a better texture and rise than the other yeast-free options I’ve tried. It’s not traditional, but it works.

Wrapping up

Making Trinidad hops bread at home is a rewarding way to enjoy the flavors of the Caribbean right from your kitchen. With a crusty exterior and soft, fluffy inside, these rolls are perfect for any meal or as a snack on their own.

Easy Trinidad Hops Bread Recipe

Recipe by Ren PetersCourse: AppetizersCuisine: Caribbean, TrinidadDifficulty: Medium

Servings

12

servings

Prep time

1

hour 

Cooking time

1

hour 

15

minutes

Calories

160

kcal

Trinidad hops bread tastes like no other. It is warm, soft, and goes with anything.

Ingredients

• 8 cups all-purpose flour
  1 tablespoon instant yeast
  2 teaspoons sugar
  2 teaspoons salt
  2 1/2 cups water (approximately; adjust as needed)
  Vegetable oil (for greasing)

Directions

• In one bowl, add the flour, yeast, and sugar, and mix them together. In a separate bowl, measure out the water, keeping a little extra on hand in case you need to adjust the dough’s texture later.
• Add one cup of flour mixture at a time to a large mixing bowl, stirring each addition with a wooden spoon. Continue adding flour until the mixture becomes dense and hard to stir.
• At this stage, add the salt to the flour mixture. Salt is important for flavor, but as it can slow down the yeast’s activity, it’s added after the dough has begun to come together.
• Once the dough is thick enough, transfer it to a lightly floured countertop. Begin working the dough by hand, bringing it together into a ball. If the dough feels too sticky or dry, add a little more flour or water as needed.
• Kneading is key to achieving a light and airy hops bread. Knead the dough by pressing it forward with the heels of your hands, folding it over, and rotating it slightly. Continue kneading for 10 minutes until the dough is smooth, elastic, and slightly tacky.
• Place the kneaded dough in a lightly oiled bowl, turning it once so the surface is coated with oil. Cover the bowl with a damp towel or plastic wrap and let the dough rise for about 1 hour, or until it doubles in size. This first rise allows the dough to develop flavor and structure.
• After the dough has doubled in size, punch it down gently to release any trapped gases. Transfer it to a floured countertop and knead it lightly for a minute. Then, divide the dough into 24 equal pieces. Let the dough balls rest for 5 minutes to make them easier to shape.
• Form each piece into a tight ball by pulling the edges of the dough towards the center, pinching them together at the bottom, and rolling the dough in your hands. Place each ball on a greased baking sheet, leaving a small space between each roll for them to expand.
• Cover the rolls with a clean towel and let them rise for another hour, or until they double in size. This second rise will help the rolls achieve a soft, fluffy texture on the inside.
• Preheat your oven to 400°F (200°C). Once the rolls have risen, place them in the oven and bake for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.