While enjoying some excellent breads in restaurants this weekend, we
started talking about favorite breads. Steve mentioned "hops bread"
a bread made by lots of bakeries in Trinidad, where he grew up. Says
he thinks it doesn't have anything to do with the plant hops (used for
beer flavoring)-- it was a small, round loaf of rather crusty white
bread, perhaps 6" in diameter. Seems to have some relationship to
french or italian yeast breads, but has a finer grain than most.
Anyone have a recipe? Or a method? Or should I just tell him he
needs to send me down to the islands to learn how properly? ;-)
Kay Klier email@example.com