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Waterford Blaa

Waterford Blaa is a traditional Irish recipe for a classic soft white yeasted breakfast roll. The full recipe is presented here and I hope you enjoy this classic Irish version of: Waterford Blaa.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+60 minutes proving)

Makes:

24

Rating:

Tags : Vegetarian RecipesBread RecipesIrish Recipes

A 'blaa' is a soft-crusted floury roll exclusive to Waterford City which is eaten mainly at breakfast time. According to tradition, the name comes from a word used by French Huguenots who settled in the the city in the 17th century. When asking for white flour, they used the French word for flour which is blé and over time, the natives attached the word to the roll. Whether or not that is really where the name comes from, blaas are available in most Waterford bakeries and the locals relish them with a 'rasher' of bacon at breakfast or with some 'Red Lead' (luncheon sausage) in the middle as a mid morning snack. Other popular fillers include cheese and onion crisps and sliced ham, which the locals pronounce 'hang'. It is common for locals to eat hang blaas on the side of the road before the big match.

Ingredients:

1.35kg (3 lbs) strong white bread flour
60g (2 oz) fresh yeast or 15g (1/2 oz) active, dried, yeast
1 tsp sugar
300ml (1 1/4 cups) warm water
1.3l (5 2/5 cups) water
1 tsp salt

Method:

Dissolve the sugar and then the yeast in the 300ml warm water. Set aside for about 30 minutes, or until the yeast mixture is frothy.

Turn into a large, slightly warmed mixing bowl then add the flour and the remaining water. Mix until the ingredients come together then turn out onto a lightly-floured work surface and knead for 5 minutes, or until the dough is smooth and elastic.

Form the dough into a ball, place in a large, oiled, bowl. Turn the dough to coat in the oil then cover the bowl with clingfilm (plastic wrap) and set aside in a warm place to rise for about 60 minutes or until doubled in volume.

After this time, remove the clingfilm then knock then gently knock the dough back, re-cover and set aside to rise for 30 minutes more.

Once again knock the dough back then turn out onto a floured work surface. Divide the dough into 24 even-sized pieces and shape these into buns (about 90g [3 oz] each).

Slightly flatten the buns then transfer to a floured baking tray. Allow to rise at room temperature until doubled in volume (about 40 minutes) then dust the rolls lightly with plain flour and transfer to an oven pre-heated to 220°C (425°F, Gas Mark 8). Bake for about 15 minutes, or until the rolls are cooked through.

They should be soft and fluffy in texture and ideally should not be too brown on top.