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Week 7 at the Market and a Recipe for Blaas


I can’t quite believe I’ve just typed Week 7 at the market, have I really been there 7 weeks? And I am but one day away from week 8. For something that happened organically and was quite unplanned save for the first week, it’s become quite a feature in this life of mine. Less major dramas and stress, there’s a routine in place at last, although I will continue to vary the produce to keep it interesting for me and for you.

There was one minor stress last week relating to transport to the market, namely it didn’t arrive, so apologies to anyone that got down there early to discover that I wasn’t there. I felt very bad about that. Onwards and upwards, I’ll ensure that doesn’t happen this week. I normally leave with enough buffer time to handle traffic etc. but if the cab doesn’t turn up, well, there’s nothing I can do about that. What’s that you say? Learn to drive? Buy a car? All in good time, all in good time.

The pork loin was popular as always and we were down to our last sandwich by 3pm. The bread sold out earlier than this and we had to top up with some lovely bread from fellow stall holders The Flour Station (they’re excellent – do check them out). There were a couple of new things this weektoo, two tarts. A potato, bacon and camembert tart and caramelised onion and goats cheese tartlets. The onions were caramelised in butter for over an hour and were rich and delicious. I struggled not to eat them all, a dual challenge last week as I struggled to avoid the crispy crackling which tempts me every week and, now also, the caramelised onions.

The crackling brought with it some bother last week. It is very crisp and tempting, glistening and winking at passers by from the stall, and several people requested some, some for free, and others tried to buy. There is never enough crackling, and every sandwich must have some, so I had to refuse, prompting one bizarre response from one girl who expected me to give it to her for free, stating quite crankily that I must be psychically very voluptuous. Eh?! As always though, most people were lovely. One couple had the sandwich then came back for some tart and prosecco, and then some more prosecco. My kind of people!

My bread at the stall has attracted much comment, and the recipe has been requested several times. Having made it several times, and feeling fairly confident in it, it’s time to share it. To recap, a blaa is a traditional bread made almost exclusively in Waterford, the county in Ireland where I grew up. I’ve been told that it’s also made in Newfoundland, as many people from Waterford emigrated there during the famine in the mid 19th century and brought the recipe with them. It’s light and soft and quite fluffy, I don’t know why it’s not more widely known. Sadly, I don’t know any bakers in Waterford, but I found a recipe on wikipedia of all places, and tweaked that a little so that I could use dried yeast. I followed it to the letter the first few times and also used fresh yeast. The dried yeast works perfectly fine and is easier to source so this is what I use now.

A word about yeast, it’s a living thing and it is possible to kill it, so ensure that the water is only lukewarm. Lukewarm to wake it up and start it reproducing, hot water will kill it, and kill your bread. Sugar feeds it and gets it going. Most recipes don’t call for sugar but this one does, and gives it a nice subtle sweetness as well as really livening the yeast.

The recipe takes some time but is worth it. Do ensure that that you knead the dough thoroughly, for 10 minutes or so. Also ensure that you sift the flour and introduce air this way. These steps are both key to producing a light bread.

Enjoy, hope you like it. Makes 8 blaas.


500g extra strong white flour, plus extra for dredging
10g salt
10g butter
10g active dried yeast
10g sugar
275g water, lukewarm


1. Dissolve yeast and sugar into water. Ensure that the water is warm, not cold or hot. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well.
2. Sieve dry ingredients, introducing air.
3. Rub butter and dry mixture together.
4. Add wet to dry ingredients, mix until combined. Knead until dough is smooth and elastic, about 10 minutes. It will go from rough to a little shiny
5. Proof for 45 mins in a bowl covered in clingfilm in a warm part of your kitchen. Remove from the bowl and knock back, pushing the air out the dough. Rest for 15mins. (The short rest times gives the gluten time to relax, making shaping easier).
6. Divide the dough into 8 pieces. Roll each piece into a ball.
7. Rest for 5mins, covered.
8. Roll out to an round shape and place the balls side by side in a square baking dish (that has some flour on) to proof. Dredge with flour again .
9. Final proofing for 50mins. Nearly there! Dredge with a little extra flour.
10. Bake for 15-20mins at 210c.




  1. Kitchen Goddess says

    Well done with the market Niamh! That Blaas recipe looks lovely. I didn’t realise you were a Waterford girl, I spent many a holiday there when I was a young girl; beautiful place.

  2. I always love reading about your market adventures Niamh. My girlfriend and I are actually planning on taking a Thursday afternoon off work so that we can come check out the market and eat your delicious looking pork!

  3. I was admiring that bread the other day on your blog. I will definately be trying this recipe. They look delicious!

  4. I’m in London this week, so after reading all about your adventures online for 7 weeks, it’s time to actually visit!

  5. Ah the famous blaas…finally we have a recipe :) Sounds like you’ve had a great time these past 7 weeks Niamh, and seeing your recipes for these baked Waterford gems I may just have to get baking. Very soon.

    If you’re ever in need of fresh yeast BTW, check out the Scandi Kitchen on Gt Titchfield St. I use theirs for cinnamon buns and it gives a lovely mellow flavour…

  6. Well done Niamh, it’s hard work I know.
    The blaas look gorgeous and so do the tarts.
    Do you always sift your flour when you make bread or just for this recipe?

  7. Just thought I would feed back that I tried this recipe. I loved them. I have never sieved flour when making bread before but they were so soft and fluffy inside so will be making them again very soon.

  8. Wow, that pork looks absolutely amazing. I think that one of the most lovely things about crackling (there are so many) is that there is never enough so you are always left wanting more; its like leaving a party on a high note.
    I will definitely try the blaas too, they look awesome – I have been a bit lazy with my bread machine of late, which is great, but these look like they’d be well worth the extra elbow grease.

  9. gastrogeek says

    I must try this recipe, my bread making skills have a lot to be desired, but your recipes always seem so achievable – you should write a cookbook or something.

  10. grover78 says

    I just pulled a pan of blaas out of the oven. They look about the same as the other pictures you have on your site, but not at all like the lead picture on the page — with those delightful expansion breaks in the crust and great rise. What did you do differently to get that effect, as opposed to the low, rounded shapes in the other pictures (and on my counter)?

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