Hops bread is quintessentially Trini and Tobagonian comfort food. Best when fresh out of the oven, these buns have crusty tops and fluffy soft insides. Good as they are warm and fresh, hops bread is great for sandwiches the next day too, with moist fillings such as canned sardines and cucumber.
Recipe Servings: 12
Prep Time
1 hour 30 minutes
Cook Time
20 minutes
Total Time
1 hour 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp active dry yeast
- 2 tsp sugar
- 2½ cups warm water
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
Directions
- Combine the yeast, sugar, and warm water in a large bowl, stirring to dissolve, and then let rest for 10 minutes.
- Sift together both the flours, salt, and baking powder in a separate bowl. Gradually work into yeast.
- Knead mixture for 10 minutes into a smooth, soft dough.
- Shape dough into a ball, return to bowl, cover, and let rest for 30 minutes.
- Punch down dough to release air, form 12–16 balls or rolls, and place on greased baking tray.
- Cover, and let rise to double its size, about 60–90 minutes.
- Preheat oven to 400˚F.
- Bake hops bread for 15 minutes.
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