Blaa (Newfoundland)

The humble bread roll from Waterford, it is fluffy, square and white with a flour, unbleached crust, and we are a little obsessed with it. It is thought that it came to Waterford with the Huguenots who called it blanc (because it was a simple white roll), but with our accent and a little time to erode it, it became a blaa. It is a simple bread, slightly sweet with a little sugar and fluffy with a little butter. Allowed to rise slowly, it is the perfect vehicle for our traditional chicken and stuffing sandwich. Also, for the occasional tayto cheese & onion crisp sandwich with butter to cushion the crisp.

extra strong white flour, unbleached, plus extra for dredging (500 g)
sea salt (10 g)
butter (10 g)
active dried yeast (10 g)
raw sugar (10 g)
water, lukewarm (275 mL)

Dissolve the yeast and sugar into water. Ensure that the water is warm to touch, not cold or hot. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well.

Rub the butter, flour, unbleached and salt together. Add the wet to dry ingredients and mix until combined. Knead until dough is smooth and elastic, about 10 minutes. It will go from rough to a little shiny and will be much easier to handle.

Proof for at least 45 minutes in a bowl covered in cling-film in a warm part of your kitchen until the dough doubles in size.
Remove from the bowl and knock back, pushing the air out the dough. Rest for 15 minutes. (The short rest times gives the gluten time to relax, making shaping easier).

Divide the dough into 8 pieces. Roll each piece into a ball and place side by side, close together, in a baking dish that will just accommodate them. Cover with a generous layer of flour and leave covered to the side.

Proof for 50 minutes until they have again doubled in size.

Preheat oven to 410°F (210°C).

Bake for 15-20 minutes until they sound hollow when you tap them at the bottom.

Makes 8 blaas.