Two blaas

A blaa is a doughy, white bread bun (roll) speciality which, according to a writer in the Irish Times 18/3/08 is particular to Waterford City and County, Ireland. Of course everybody in Kilkenny knows that the blaa is from Kilkenny. Like Ferrybank, roads funding and University status, its just another example of Waterfordonians trying to claim what is rightfully owned by Kilkenny! The blaa, often mis-spelt as "bla" or "blah", is usually very soft, and covered with layers of flour. This variety of blaa is more chewy, while the second popular variety has a crusty but tasty exterior. Blaas are often confused with a similar bun, known as a bap, which is often served with less flour. They are square in shape and are most notably identified by the white flour shaken over them before the baking process. Image File history File linksMetadata Download high resolution version (2862x2280, 895 KB) Summary This image is my own. ... Image File history File linksMetadata Download high resolution version (2862x2280, 895 KB) Summary This image is my own. ... For other uses, see Bread (disambiguation). ... This article is about the city in Ireland. ... For other uses, see Flour (disambiguation). ...

Eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings, including a type of luncheon meat often referred to as red lead (or Ballybeg ham) for its distinctive red colour. Ham is also a popular filling. The breakfast blaa (egg, bacon rasher and sausage) is more common than the breakfast roll in Waterford. Blaas quickly lose their freshness and are best consumed within a few hours of purchase. Cold cuts are precooked meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. ...

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. Another possibility is a derivation from the French word blé, which is used for certain types of flour, or the Latin root "blandus" which gives the English word "bland" and the Spanish word for soft. (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ... In the 16th and 17th centuries, the name of Huguenots came to apply to members of the Protestant Reformed Church of France. ... For other uses, see Flour (disambiguation). ... (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ...

References

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See also

• Cuisine of Ireland