Hops Bread

Hops bread is a soft, slightly sweet yeast loaf, traditionally leavened with hops and eaten at breakfast across the Antiguan islands.

Hops bread is a breakfast loaf of the Antiguan islands, part of the everyday table in Antigua and Barbuda. Its name comes from its raising agent. Hops are the cone-shaped flowers of the hop plant, better known for flavouring beer, and they are the traditional leavening here, though the recipe also uses yeast.

What it really is

The dough is made from wheat flour, yeast, sugar, butter and salt, with hops for the rise. The butter and sugar give the crumb its softness and a slight sweetness, so the loaf is closer to a sweet white bread than to a crusty country loaf. The dough is shaped, left to prove, and baked until the crust is golden. Recipes differ in how much sugar and butter they use, so the sweetness and richness vary from one kitchen to the next.

Hops bread contains no meat or fish. Its main ingredient is wheat flour, and it is a plain baked loaf rather than a filled or topped dish.

How it's served

• Sliced at breakfast and eaten as a loaf rather than as a roll.
• Plain or with butter, since the dough is already enriched and needs little on top.
• Best eaten on the day it is baked, while the crumb is still soft.

How to write it on the menu

• Name it Hops Bread, list it under breakfast, and state that the main ingredient is wheat flour.
• Flag wheat and milk, because the butter in the dough is dairy.
• Ask the kitchen whether eggs or nuts are added, since home recipes vary.
• Say whether the loaf is sold whole or by the slice, and whether it is toasted or served plain.