Blaa
Encyclopedia
A blaa is a doughy, white bread
bun (roll) speciality which, according to a writer in The Irish Times
is currently particular to Waterford City and County, Ireland
., but historically, the blaa is also known to have been made in Kilkenny and Wexford.
The blaa, often misspelled as "bla" or "blah", is usually very soft and covered with white flour. This variety of blaa is more chewy, while the second popular variety has a crusty but tasty exterior. Blaas are sometimes confused with a similar bun, known as a bap, which is often served with less flour. They are square in shape and are most notably identified by the white flour shaken over them before the baking process.
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. Corned beef
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.
Said to have been introduced to the city at the end of the 17th century by the Huguenots, the word is thought to have been derived from the French
word for white, .
This theory is disputed because although white flour
existed in the 17th century, it was not widely used until mass production of the industrial revolution. Another possibility is a derivation from the French word , which is used for certain types of flour, or the Latin root "blandus" which gives the English word "bland" and the Spanish word for soft.
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
bun (roll) speciality which, according to a writer in The Irish Times
The Irish Times
The Irish Times is an Irish daily broadsheet newspaper launched on 29 March 1859. The editor is Kevin O'Sullivan who succeeded Geraldine Kennedy in 2011; the deputy editor is Paul O'Neill. The Irish Times is considered to be Ireland's newspaper of record, and is published every day except Sundays...
is currently particular to Waterford City and County, Ireland
Ireland
Ireland is an island to the northwest of continental Europe. It is the third-largest island in Europe and the twentieth-largest island on Earth...
., but historically, the blaa is also known to have been made in Kilkenny and Wexford.
The blaa, often misspelled as "bla" or "blah", is usually very soft and covered with white flour. This variety of blaa is more chewy, while the second popular variety has a crusty but tasty exterior. Blaas are sometimes confused with a similar bun, known as a bap, which is often served with less flour. They are square in shape and are most notably identified by the white flour shaken over them before the baking process.
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. Corned beef
Corned beef
Corned beef is a type of salt-cured beef products present in many beef-eating cultures. The English term is used interchangeably in modernity to refer to three distinct types of cured beef:...
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.
Said to have been introduced to the city at the end of the 17th century by the Huguenots, the word is thought to have been derived from the French
French language
French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...
word for white, .
This theory is disputed because although white flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
existed in the 17th century, it was not widely used until mass production of the industrial revolution. Another possibility is a derivation from the French word , which is used for certain types of flour, or the Latin root "blandus" which gives the English word "bland" and the Spanish word for soft.
Ingredients
- 500g baker's flour, plus extra for dredging
- 10g salt
- 10g butter
- 20g fresh yeast
- 10g sugar
- 275g water, tepid
Method
- Sieve dry ingredients.
- Rub butter and dry mixture together.
- Dissolve yeast and sugar into water.
- Add wet to dry ingredients, mix until combined. Knead until dough is smooth and elastic.
- Proof for 45 mins. 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 for 5 minutes, covered.
- Roll out to an oval shape. You can also flatten them slightly, or place the balls side by side in a square baking dish to proof. Dredge with flour.
- Final proofing for 50mins. Dredge with a little extra flour.
- Bake for 15-20mins at 210c.
Note
- For the soft type it's baked without moisture as this forms a crust.
- For a crust put some boiling water in a pan at the bottom of the oven prior to baking.