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Waterford blaa
Soft, floury white bread rolls from Waterford
The blaa is the soft white roll of Waterford city, said to have been brought by French Huguenot bakers in the 1700s, and it carries protected status in Europe. The rolls are proofed close together and dusted thickly in flour, so they have pale, tender sides and a fine, white floury crust. Waterford people eat them for breakfast with butter, or split and filled with crisps or a 'rasher blaa'. Chef's tip: bake them touching each other in a hot oven for only a short time; they should stay pale and soft, never crusty.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 8
Ingredients
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Method
0/5 doneStep 1: Mix the 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 1 tsp sugar, 1 ½ tsp salt and 1 ¼ cups lukewarm water into a soft dough and knead for 10 minutes until smooth and stretchy.
12 minStep 2: Cover and leave to rise in a warm place for 1 hour, until doubled.
60 minStep 3: Divide into 8 balls, roll each tight and roll in the 4 tbsp plain flour. Set them in a floured tin, about 1 cm apart, so they touch as they rise. Cover and rise for 40 minutes. Heat the oven to 425°F (400°F fan).
45 minStep 4: Dust again generously with flour and bake for 15–18 minutes, until risen and just tinged gold, and they sound hollow when tapped. A common mistake is baking them brown and crusty, which is a different roll.
18 minStep 5: Cover with a tea towel while they cool to keep them soft, and pull them apart to serve.
15 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does waterford blaa take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
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