Breads

Waterford Blaas

2 hours (inc. rising)
Prep
15 mins
Cook

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Ingredients

  • 500g strong white bread flour (plus extra for heavy dusting)
  • 10g instant yeast
  • 10g salt
  • 10g caster sugar
  • 300ml lukewarm water
  • 25g Irish butter, softened

Method

  1. In a large bowl (or stand mixer), mix the flour, yeast, salt, and sugar together. Pour in the lukewarm water and softened butter.
  2. Knead the mixture for about 10 minutes by hand (or 6-7 minutes in a mixer) until you have a smooth, elastic, and stretchy yeast dough.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 45-60 minutes until doubled in size.
  4. Knock back the risen dough and divide it into 8 equal pieces. Shape each piece into a neat ball.
  5. Arrange the balls closely together on a deep, heavily floured baking tray so that they are almost touching—this encourages them to rise upward and stay soft on the sides. Dust the tops heavily with plain flour.
  6. Let rise again for 30-45 minutes. Meanwhile, preheat oven to 210°C (190°C fan). Bake for 15 minutes until they have risen and joined together, but remain pale and soft. Eat warm filled with thick rashers.

The Waterford Blaa is a soft, floury yeast roll from the southeast of Ireland that holds protected European PGI status. They are notoriously light, pillowy, and coated in a distinct, heavy dusting of white flour.