Two blaas

Blaa
From Wikipedia, the free encyclopedia
Jump to: navigation, search

Two blaas
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 mis-spelt 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.

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

[edit] 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 5mins, 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.