A blaa is a doughy, white bread roll speciality which is particular to Waterford City and County, Ireland. The Blaa is also know to have been made in Kilkenny and Wexford. The blaa, often mis-spelt as "bla" or "blah", is usually very soft, and covered with white flour.
Eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings, including a type of luncheon meat often referred to as red lead (or Ballybeg ham) for its distinctive red colour. Ham is also a popular filling. The breakfast blaa (egg, bacon rasher and sausage) is more common than the breakfast roll in Waterford. Blaas quickly lose their freshness and are best consumed within a few hours of purchase.
- 500g strong white flour, plus extra for dusting
- 10g salt
- 10g butter
- 20g fresh yeast or 2 teaspoons dried active yeast.
- 10g sugar
- 275g lukewarm water
- Preheat the oven to 220° C (425° F - gas 7)
- Sieve the dry ingredients.
- Rub butter and dry mixture together.
- Dissolve yeast and sugar into water and leave for 10 minutes in a warm place to activate.
- Add wet to dry ingredients, mix until combined.
- Knead until dough is smooth and elastic.
- Prove for 45 minutes in a warm place, covered with a damp cloth.
- Knock back.
- Rest for 15mins. (The short rest times gives the gluten time to relax, making shaping easier)
- Divide dough into 8 pieces. Roll each piece into a ball.
- Rest 5mins, covered.
- Roll out to an oval shape.
- Prove for 50mins. Dredge with a little extra flour.
- Bake for 15-20mins.
- Allow to cool on a wire tray.
Serve warm with lots of butter.