Ingredients
Scale
- 500g strong white bread flour
- 10g fresh yeast (or 5g active dry yeast)
- 10g salt
- 10g sugar
- 300ml lukewarm water
- 20ml vegetable oil
- Extra flour for dusting
Instructions
- In a large bowl, combine the flour, salt, and sugar.
- In a separate small bowl, dissolve the yeast in the lukewarm water. Let it sit for 5 minutes until foamy.
- Pour the yeast mixture and vegetable oil into the dry ingredients.
- Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and divide it into 8 equal pieces.
- Shape each piece into a round or oval roll.
- Place the rolls on a baking sheet dusted with flour, leaving space between them.
- Cover with a clean cloth and let them rise for another 30-45 minutes, or until visibly puffy.
- Preheat your oven to 220°C (425°F).
- Bake the blaas for 12-15 minutes, or until golden brown and cooked through.
- Transfer to a wire rack to cool completely before serving.
Notes
- For a crispier crust, place a tray of hot water in the bottom of your oven during baking.
- Leftover blaas can be frozen for up to 3 months. Thaw and refresh in a warm oven.
- Traditionally, blaas are enjoyed with butter and ham, or as part of a breakfast roll.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 blaa (approximately 80g)
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg