Dear Reader,
Perhaps the title of this email is a bit confusing. What on earth is a blaa? you might be asking.
In the city of Waterford, Ireland, this is a simple white bread roll dusted with flour. Despite its simplicity, this roll has a long history. It was brought to Ireland by the French Huguenots who fled France because of religious persecution.
This bread is so engrained in the city’s culture that there’s even a poem about it:
A Blaa with two a’s is made with fresh dough
About the size of a saucer, that’s the right size you know:
But where did they come from, did they happen by chance
No, the Huguenots brought them from France.
The blaa even has protected status within the European Union (PGI), recognizing it as a regional food that should be preserved for the current and future generations.
I got this recipe from another Phaidon Press cookbook called The Irish Cookbook. This one is written by Irish chef, Jp McMahon, who seeks to preserve Irish cuisine and also bring it into the future using Irish ingredients in new and interesting ways. You’ll find a whole host of traditional and forgotten Irish recipes in this cookbook, everything from dinner to dessert.
I absolutely loved these rolls and will be making them again. They’re soft, fluffy, and just the kind of bread you’d want for a breakfast sandwich or served alongside a bowl of soup.
Printable on a web browser.
Until next time, happy baking!
Kristin