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Hops Bread!!

Hops and melted butter

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.

Bounty of HopsSold 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.


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9 Comments so far (Add 1 more)

  1. I don’t know why, but I never had homemade hops tasted like good bakery hops. Chung Lee’s Bakery in Tunapuna makes the best hops I have tasted. These are very crusty on the outside which is what I like. Not the Hi Lo style soft hops that is resistant to all forms of fungus and lives forever 😉

    2. aka_lol on June 26th, 2008 at 2:01 pm
  2. I know – (most) bakery hops are always the ideal :-), but judging by the pics of Mom’s hops that Lilandra posted, she seemed to have achieved the perfect ratio of crustiness and fluffiness. So I was all eager to tried the tested recipe and mine came out ok for wholewheat – real hops have to be white flour I think.
    And I never understood the Kiss “hops”…

    3. Chennette on June 26th, 2008 at 6:15 pm
  3. Ooh, lovely. I’m going to copy that recipe for the next time I feel domestically inclined.

    4. Liane Spicer on June 30th, 2008 at 1:28 pm
  4. Okay that does it. I am baking bread this weekend!

    5. Cynthia on July 4th, 2008 at 10:10 pm
  5. i made bread

    and i actually took pictures of the whole thing
    now just need the sliced pictures and i’m all set 😀

    6. Lilandra on July 4th, 2008 at 11:14 pm
  6. ah. bread making. :-) Have a good weekend Cynthia!

    7. Chennette on July 5th, 2008 at 10:22 am
  7. I love fresh bread… nice stuff!

    8. Jay on June 6th, 2010 at 8:49 am
  8. I do remember when a bakers’ quart was thirteen loaves Where can I get an authentic “Hops bread ” recipe using hops as of yesteryears. I do have hops and would like to taste it once more.

    11. Mike on September 2nd, 2016 at 2:18 pm
  9. I have never come across a recipe using actual hops.

    12. Chennette on September 4th, 2016 at 6:38 pm

3 Trackbacks

  1. By lilandra.com » Whole wheat Hops Bread (Recipe) on June 23, 2008 at 12:15 am

    […] when Chennette said she was going to make whole wheat hops bread mom was able to tell her precisely what to change in the white hops recipe to make it just as […]

  2. […] case you don’t remember my post from about three years ago, Hops is a type of bread in Trinidad and Tobago. It’s a fluffy on the outside, […]

  3. […] side, and soft, never crusty. My mother’s hops bread recipe (posted here by Lilandra and previously blogged by me) hits the spot always, and uses no oil or shortening, yet is fluffy and crusty if done right. […]

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