Blaa

From Wikipedia, the free encyclopedia

A Blaa is a doughy, white bread bun (roll) peculiar to Waterford City and County, Ireland. The blaa, often mis-spelt as 'bla' or 'blah', is usually very soft, and covered with layers of flour. Deliciously soft and tasty, a variety of blaa which is more chewy, and a variety with a crusty exterior, are also common.

They are a distinctive square shape and are most notably identified by the large quantity of flour shaken over them after the baking process. Blaas are not a form of BAP as is sometimes suggested. While enjoyed mainly at breakfast time with lots of butter, blaas are also eaten at other times of the day and are enjoyed with a wide variety of fillings, with a type of luncheon meat often referred to as Red Lead for its distinct red colour being a particular favourite amongst Waterfordians. They quickly lose their freshness, however, and are best consumed within a few hours of purchase.

Said to have been introduced to the city at the end of the 17th century by the Huguenots, the word is thought to have been derived from the French word for white, blanc. This theory is disputed because white flour did not exist in the 17th century.

See also: Cuisine of Ireland