Blaa is a soft wheat bun with a liberal dusting of flour on the outside. It is made from yeast, butter, flour, sugar, salt, and water. It is popular in Ireland as a breakfast roll or small lunchtime sandwich filled with meat. Blooming the yeast is important for proper rising.
A blaa is a bun-like bun of soft wheat. It is usually square at the base and puffy and round at the top. Common ingredients in a blaa include bread flour or baking flour, sugar and salt along with butter, water and yeast. The main feature that sets the blaa apart from other similar yeast-leavened breads is the liberal dusting of flour on the outside. These sandwiches are commonly eaten for breakfast, but blaa is also popular as a bread for a small lunchtime sandwich.
Blaa is a leavened bun made from yeast. To make blaa, butter is mixed with sifted salt, sugar and flour. Flowering yeast and slightly warm water are then added to the mixture, which is mixed into a slurry. The dough is formed into a ball, which is leavened, punched and divided into rolls before baking. Before entering the oven, the blaa rolls are then sprinkled with a good layer of dry flour. These buns can be baked individually on a baking sheet, or they can be rolled up and baked together in a loaf pan, creating a group of buns that can be separated and served.
This type of bread did not rise as long as many other leavened breads. Rising the blaa rolls takes about 45 minutes before the bread is pierced and rested for another 15 minutes before being shaped. This process strengthens and relaxes the gluten in the bread and allows the yeast to form the delicate air pockets that make the bread soft. Performing this process results in a uniformly fluffy bread dough that can be easily stretched and shaped into rolls.
This type of sandwich is very popular in Ireland and is usually eaten as a buttered breakfast roll. It is also sometimes split in two to serve as a small sandwich eaten for lunch or as a mid-morning snack. Generally, the filling of this sandwich is some type of meat, often cured meat, corned beef, or spiced ham.
When baking leavened breads such as blaa, the baker must first bloom the yeast in a small cup of warm water before adding it to the dough. Blooming yeast is an awakening process that prepares the yeast to do its job in the bread. Yeast that has blossomed improperly will not rise in the dough. When the yeast doesn’t bloom when splashed in a small amount of warm water, the yeast is probably bad and won’t leaven the bread.
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