Lifespan of a Chennette

I made whole wheat hops bread from Mom’s recipe, posted by Lilandra with modifications for whole wheat provided by Mom over the phone. Mom and Lilandra also made up a batch of wholewheat, so I expect Lilandra will has posted the adjusted recipe and her own pictures very soon.

Hops is a traditional Trini bread, crusty on the outside, light and fluffy on the inside, sold in every bakery and so good hot out of the brown paper bag. In fact our nearest “big” bakery has a special flashing electric sign “Hot Hops Available Now” so passersby on the main road know to stop.

Sold by the “quart” which was 12, then 10 depending on the economy. We used to buy a quart and a half; the half was for us to devour in the car on the way home. Hops goes with everything. It’s like the original vital supplies!

Wholewheat hops are never quite as fluffy as white, but these came out really good (yay Mom) and the niece ate one and asked for another (half) and even the nephew kept biting with his one tooth. We had it with butter, cheese, and some with Nutella. Tomorrow it will go really well with sardines.

Lilandra’s photos of the traditional white hops bread.

My Hops Bread Set on Flickr. The recipe makes 15 – I got 16 partly because I wasn’t sure of my pan sizes, and mostly because I am not too good at the eyeballing for even portions of dough. I also made a half batch later so I’d have enough for tomorrow and that came out ok too.