A soft, floury white bread roll with a pillowy interior and dusty flour coating, unique to Waterford city and protected by EU designation.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, yeast, salt, and sugar. Add warm water and oil, mix to a soft dough.
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2
Knead for 10 min until smooth and elastic.
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3
Place in an oiled bowl, cover, and let rise 1 hour until doubled.
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4
Divide into 8 equal pieces. Shape each into a round roll, place on a floured baking sheet.
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5
Dust generously with flour, cover with a cloth, and prove 30 min.
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6
Bake at 230°C (450°F) for 12-15 min until puffed but still very soft and pale. The base should sound hollow.
Did You Know?
The Waterford Blaa has Protected Geographical Indication (PGI) status from the EU — only blaas made in Waterford can legally be called blaas.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- clean cloth
Garnishing
flour dusting
Accompaniments
butter, breakfast meats
The Story Behind Waterford Blaa
Blaas were brought to Waterford by Huguenot refugees fleeing religious persecution in France in the late 17th century. The word may derive from the French "blanc" (white). For over 300 years, blaas have been baked fresh every morning in Waterford and remain virtually unknown outside the city.
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