Sunday, May 17, 2015
A blaa is a doughy, white bread roll speciality which is particular to Waterford City and County, Ireland. The Blaa is also know to have been made in Kilkenny and Wexford. The blaa, often mis-spelt as "bla" or "blah", is usually very soft, and covered with white flour.
1 package yeast
1 tablespoon sugar
½ teaspoon salt
½ cup butter - softened
1½ cups warm water
4 cups flour for rolls, additional ¾ cup to roll them in
Add the yeast and sugar to the warm water in your mixer bowl. Let the yeast proof for 5 minutes.
Add the flour, salt and butter. Blend with the dough hook until combined. Then knead for 5 minutes or until dough starts to get a shine to it. It will be a sticky dough. At one point it will pull away from the sides of the pan. Cover and let rise until doubled.
Roll the dough out into a log. Divide into 10 - 12 pieces. I did 10 and they were pretty big, Roll the dough into a round and roll in the ¾ cup flour. Set aside while you do the rest.
Grease a cookie sheet. Roll the dough balls in the flour again. Place them on the cookie sheet. Cover and let raise again until doubled.
Preheat oven to 400 degrees. Bake for 18 - 22 minutes, they will be lightly browned and sound hollow when tapped.
Calories 131 Sodium 487 mg
Total Fat 1 g Potassium 51 mg
Saturated 1 g Total Carbs 26 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 4 g
Cholesterol 3 mg
Vitamin A 1% Calcium 1%
Vitamin C 0% Iron 8%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.