How To Make Hops Bread.

Hey guys , it's your boy Chris here doing a little bacon in the kitchen today with all the requests I've been getting for Hop Spread .

One of those crusty rolls .

We , we enjoy our sandwiches , dinner rolls and make you can even make burgers with these things , but nice and flaky sort of airy on the inside and these are them here .

I um I just made them into 12 even door walls .

I'm gonna allow them to double in size rise again .

It's gonna probably gonna take about 45 minutes to an hour .

So I gotta put a damn towel on it .

But that's basically what we're doing today .

Homemade Hop Spread and that's what it's called , Hop Spread for your first time here visiting .

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So Here we go .

A Trinidad and Tobago style hop spread a crusty sort of roll .

I'm absolutely gonna love it guys .

What I forgot to mention is this recipe that I'm using and for you seasoned bakers .

The way I use the yeast and the way I put the yeast together without actually allowing it to bloom in liquid 1st may seem a bit strange , but this recipe I'm using is , um , is something that was passed on to me and I'm using it exactly as it was given to me .

I'm trying not to stray from it .

My dad who's the baker in the family .

He's down in the Caribbean for the winter .

So I don't have his input at this point .

I got to get a man a blackberry so I could do my BBM thing with him .

But , um , please , if you're a seasoned baker , you're a veteran at this .

You may find the whole yeast thing a little bit strange , but bear with me .

You'll love the results .

The ingredient list for making the hop spread is fairly straightforward and simple up front here .

I've got two tablespoons of shortening , one package of instant yeast .

Um , it's about 8 g here .

I have water and this doesn't represent all the water we're gonna need about 2.5 cups of water .

Um , in making this over here the flour all-purpose flour .

So we're making bread right in this container .

I have four cups of flour .

I don't have a big enough container to fit properly on screen here .

So we're gonna need eight cups all together .

So I repeat this is four cups here , but we're gonna be using close to eight cups of flour up front here , two teaspoons of granulated sugar and here one teaspoon of salt and that's it .

If I forgot anything .

As usual , I will mention it as we go along in a bowl here , I've got the 2.5 cups of water and I emptied in the two tablespoons of shortening and we're trying to melt this down .

So all I'm doing using my whisk and remember the water is gotta be hot .

I'm just gonna give this a good whisk until it melts and then we're gonna allow it to cool down to become sort of luke warm in this big bowl here .

What I've got is six cups of that all purpose flour .

We're gonna start with the six cups , but we're gonna end up using very close to all eight cups of flour in goes that instant yeast , the salt as well as the sugar and using my whisk because we wanna whisk this around um , to start with , I'm gonna give this a good stir before we start adding the by .

Now , your water should be lukewarm .

We're gonna start adding the water to start creating that dough with all the dry ingredients already in here .

So I've got six cups of flour .

The salt sugar as well as the instant yeast .

All we're gonna start doing now is adding water to this to start forming the dough and the water I have here , the 2.5 cups with the shortening .

I'm just gonna start mixing in this .

Just keep working it until you've got all that water in there .

Oh , did you guys see that one ?

All that water is in here and I've been working it with my hand , but it's very sticky .

So here is where we're gonna start adding that additional two cups of flour to here .

So I'm gonna start adding maybe about a cup at first and keep working it and adding more as we go along .

So , all I'm doing is pretty much needing this into a nice soft incorporated dough .

So up next , what are we gonna do ?

We're gonna flower the surface here and we're gonna put that dough that I've been working on directly onto the surface and I'm gonna continue kneading it here now , try not to over knead , but we really need this to be nice and smooth .

I've used so far about seven , 7.5 cups of flour , but got about half cup left in the uh container here .

But I'm gonna keep working away here adding more flour , flour as necessary .

My dough ball is nice and ready now .

So what we gotta do , we gotta allow it to rest to rise basically .

And that's gonna take anywhere from about 35 to 45 minutes depending on how warm your kitchen is .

So , all I'm gonna do is get a bowl and lightly grease it .

I'm using the , uh cooking spray cause we don't want it to stick once it goes in there and then I'm just gonna place that in here and with some cling wrap , I'm just gonna cover this , put it in a warm spot in the kitchen , let it do its thing for about 35 45 minutes or so , basically , you're looking for it to double in size .

It took about 45 minutes , but the dough has doubled in size .

All we're gonna do now we're gonna punch that down uh to deflate it a bit .

And then to the right here , I have my parchment lined baking sheet .

If you don't have the parchment , all you need to do is sort of lightly grease it .

The other thing we will need because we gotta let this double in size again is a damp cloth for allowing it to not dry up because all we're doing here now , after I punch it down , I'm gonna make them into even size dough balls about 33 inches in diameter .

I'm gonna show you guys that in a second .

So all I'm doing basically is grabbing a bunch of dough and then working it until I have a sort of a smooth surface .

Then I pat it down and I'm putting it on that parchment line cookie sheet .

So with a piece of that door ball in hand , all I'm doing is working it .

I'm just grabbing from on the outside and sort of curving it in .

Then all I'm gonna do is pinch the bottom like this .

It's a bit fast and then there you go .

A wicked dough ball ready to go to the rise and get bigger .

It took me about five minutes to really form all these dough balls there .

So I've got what ?

Four threes , 12 hop spread ready to do its thing .

So all we're gonna do now remember uh we need for this to double in size again .

However , we don't want it to dry up .

So this is why I have that damp towel that I'm basically gonna put over it and allow it to rise again .

Put it in a warm corner in your kitchen , put it in a warm corner in your kitchen and let it double in size .

It's probably gonna take anywhere from about 50 minutes to an hour and 15 minutes depending on .

Well , I guess the the environment , right ?

But this is it here , allow it to rise double in size and then we're gonna stick it in the oven .

So it's been about 45 minutes since I put this aside to do its thing to proof .

I guess they call it .

But here's the big reveal .

You guys ever watch Restaurant Makeover the reveal .

So , here we go .

Exciting bam .

Look at those guys .

Nice and p puffed up .

Hey , the chest swell up all I'm doing now guys , I'm gonna preheat my oven .

I've got my , he , well , it's preheating right now .

400 F .

Once that comes to temperature , I'm gonna put it in the oven and it's gonna take anywhere from 15 minutes to 20 minutes to cook on the middle rock of the oven .

Since oven temperatures vary my oven here , it took 25 minutes to get it to the color and everything else that I want here once it cools down , what I'm gonna do is I'm gonna show you guys the texture and everything else .

Um You can obviously let yours go darker if you want .

It looks a bit light on camera here , but trust me , it is a lot darker than what you're seeing right now .

But here it is guys , Trinidad and Tobago style hop spread a lovely bread to have with sandwiches and stuff like that .

What I'll do is once it cools down , I'll give you guys a peek inside .

It's been about half an hour since I took them out of the oven .

They're nice and cool .

Now , now here's the thing , once you pick them up , once you knock on them , it's gonna feel it's gonna get a sort of a hollow sort of um echo from it , which is cool .

That is exactly what you want here .

I have about two or three of them missing here .

You can't see it .

I think there's maybe two of them missing when they were still warm .

I'm thinking maybe they were still considered hot .

I had to get some butter .

A butter and this is wicked .

Now I just came back from the store .

I've got some nice cheddar down from New Zealand .

So tomorrow morning I'm having these guys with some cheddar .

Some butter .

My my oh Gosh , I'm good to go .

So here we go .

I'm gonna rip one open and show you guys how nice it is inside .

So nice .

That is there .

Oh Boy .

Mm Nice and flaky Chris enjoying himself .

As you can tell guys give this hops bread recipe a try .

Karen's gonna make some burgers .

Now she's gonna use these for burgers .

But tomorrow morning and I'm still talking in my mouth for here .

Tomorrow morning , I'm gonna be doing the bread and cheese and I might even put in a slice of ham in there .

Thanks for joining me in the kitchen as usual .

Give the recipe a try and remember to tell your friends about all the delicious recipes that , which can be found here .