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A type of large bread bap, traditional around Waterford, in South East Ireland. The style was possibly introduced by French Huguenot refugees in the late 17th century.

The rolls are made in either crusty or soft versions and come dusted with flour. The secret of a good blaa is said to rely on the slow fermentation of the yeasty dough – allowing more flavour to develop.

Blaa's can be used in both sweet and savoury ways – equally at home with jam as with eggs and bacon – and are said to make good pizza bases.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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