A blaa is a doughy, white bread bun (roll) speciality which, according to a writer in the Irish Times^[1] is particular to Waterford City and County, Ireland^[2]. The Blaa is also know to have been made in Kilkenny and Wexford.^[3] 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 mold 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. 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.

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, blanc. This theory is disputed because white flour did not exist in the 17th century. Another possibility is a derivation from the French word blé, 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.

Contents 1 Recipe 1.1 Ingredients 1.2 Method 1.2.1 Note 2 References 3 See also

[edit] Recipe

Waterford Blaa^[4] (Yields 8)

[edit] Ingredients

• 500g baker's flour, plus extra for dredging
• 10g salt
• 10g butter
• 20g fresh yeast
• 10g sugar
• 275g water, tepid

[edit] Method

1. Sieve dry ingredients.
2. Rub butter and dry mixture together.
3. Dissolve yeast and sugar into water.
4. Add wet to dry ingredients, mix until combined. Knead until dough is smooth and elastic.
5. Proof for 45 mins. Knock back. Rest for 15mins. (The short rest times gives the gluten time to relax, making shaping easier)
6. Divide dough into 8 pieces. Roll each piece into a ball.
7. Rest for 5 minutes, covered.
8. 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.
9. Final proofing for 50mins. Dredge with a little extra flour.
10. Bake for 15-20mins at 210c.

[edit] 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.

[edit] References

1. ^ Michael Kelly An Irishman's Diary, The Irish Times, Tuesday 18 March 2008
2. ^ Alison Healy Waterford's blaa roll bakers honoured in awards, The Irish Times, Tuesday 18 November 2008
3. ^ How the Irish Invented Slang: The Secret Language of the Crossroads (Counterpunch) (Irish Edition)
4. ^ http://feu.answers.fy8.b.yahoo.com/question/index?qid=20081202213314AAy6W2f

[edit] See also

• Cuisine of Ireland