Trinbagonian Hops Bread Recipe
Yield: 10 Hops
Flour - 4 cups (sifted)
Dried Yeast - 1 1/2 tbsp
Brown Sugar - 1 1/2 tbsp
Salt - 1 1/4 tsp
Water - 10 to 12 oz (lukewarm)
Place flour in a bowl.
Add yeast, sugar and salt (DO NOT PLACE YEAST CLOSE TO SALT AS IT WILL KILL THE YEAST IF IT MAKES CONTACT).
Mix together all dry ingredients.
Make a well in the middle and add water.
Knead for 10 minutes until dough becomes smooth.
Place in a greased bowl, cover and let rest for 1 hour.
Uncover, punch air out of dough and form 10 balls.
Place on a greased baking sheet, cover and let rest for 1 1/2 to 2 hours.
Preheat oven to 400°F.
Once preheated, place a pan no smaller than 9” by 6” halfway filled with hot water at the bottom of your oven (this will help to create the hard outer shell and soft fluffy inside Hops Bread is known for).
Bake hops for 20-25 minutes or until golden brown.