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Classic Trinbagonian HOPS BREAD Recipe Baked by Shaun 🇹🇹

Shaun shows us how to bake Hops Bread (with some technical tips and tricks) to achieve that classic hard shell and soft fluffy interior:

Yield - 12


All Purpose Flour - 4 cups (sifted)

Dried Instant Yeast - 1 ½ tbsp

Brown Sugar - 1 ½ tbsp

Salt - 1 ¼ tsp

Water - 12 oz (lukewarm)


1. Place flour in a bowl.

2. Add yeast, sugar & salt.

3. Mix all dry ingredients.

4. Make a well in the middle and add water.

5. Knead for 10 minutes until dough becomes smooth.

6. Place in a greased bowl, cover and let rest for 1 hour.

7. Uncover, punch air out of dough and form 12 balls.

8. Place on a greased baking sheet, cover and let rest for 2 to 3 hours.

9. Preheat oven to 400F.

10. Once preheated, place a pan no smaller than 9” by 6” halfway filled with hot water in the bottom of your oven (This will help to create a hard outer shell and soft fluffy inside Hops bread is known for).

11. Bake Hops for 20-25 minutes or until golden brown.

12. Using a spray bottle, spray hops every 5 minutes.

13. Remove from heat and allow to cool before enjoying.


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