Also known as the Waterford Blaa, a blaa is a soft, doughy, white bread roll.
The origins of the Blaa dates back to the 17th century when the Huguenots landed in the city of Waterford in Ireland. The Huguenots started their own bakeries in the city. It was suspected that they used leftover dough to form what we know today as Blaas to feed their families. The Blaa became popular after Brother Ignatius Rice established Mount Sion in 1802, a bakery whose specialty were Blaas. Soon after, Blaas became a staple product of everyday life in Waterford.
Ingredients
2/3 cup (5floz/142ml) warm water
1 1/2 (.5oz/14g) tablespoons dry active yeast
1 teaspoon sugar
1 1/3 cups (10 1/2 floz/300ml) water
1 teaspoon salt
5 1/2 cups (1 3/4 lbs/780g) bread flour
Instructions
In a small jug add the warm water, yeast, and sugar and stir until dissolved. Allow standing for about 5 minutes to activate and bubble.
Add the salt to the flour and mix well.
Add the yeasty water to the flour along with the remaining water bit by bit, stirring with a whisk or in a stand mixer fitted with the hook attachment. (Note: Only add enough water for your dough to form a ball and clean the bottom of the bowl)
Once the dough comes together into a nice clean ball knead the dough, by hand or in your stand mixer with the dough hook for about 5 minutes. After 5 minutes the dough should feel smooth and elastic, stretching without breaking.
Put the dough into a large oiled bowl, and allow to proof for about one hour in a warm spot.
After one hour the dough should have at least doubled in size. If you press your finger into the dough it shouldn't bounce back. That means it's proofed enough.
Knock the air out of the dough then return it to the bowl for a second proof. This should take about 30 minutes.
After the second proofing turn the dough onto a floured table and gently cut it into 12 even-sized pieces. About (90g/3oz) in weight.
Roll gently between your palms to shape each roll into a nice round shape. Place the rolls about 1 inch apart in a pan (about 9 inches x 13 inches).
Cover the rolls with cling wrap and allow to proof once more for 45 minutes to an hour. At this point the dough ferments, giving these rolls their distinctive flavor.
Dust the top of the rolls with a bit of flour and bake in a 425°F ( 210°C) in a pre-heated oven for about 25-35 minutes. These rolls should have crisp bottoms when fully baked. They should not be too brown on top.
Enjoy with Irish butter and rashers (or bacon) in the middle. Store at room temperature for 2 days. These rolls freeze well for up to 6 weeks also.
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