Recipes · Irish · Bread
Blaa (Waterford Bread Roll)
One serving has 290 kcal and 7 g protein, and at least a fifth of a woman's daily need of thiamin (55%), selenium (38%), folate (35%), riboflavin (33%), niacin (29%) and manganese (23%). Ready in 110 minutes.
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- Preparation: 90 min
- Cooking: 20 min
- Makes: 1 serving (115 g)
- Difficulty: Medium
- Contains: dairy, gluten, pork
Ingredients
- 60 g Flour, all-purpose
- 35 g Water
- 10 g Milk, whole
- 6 g Lard
- 1.2 g Yeast, active dry
- 2 g Sugar
- 1 g Salt
Method
- Makes about 8 rolls; multiply all the ingredients by 8 for a full batch.
- Warm the water and milk together until lukewarm, then stir in the yeast and sugar and leave for about 10 minutes until frothy.
- Mix the flour and salt in a bowl, then rub in the lard until it disappears into the flour.
- Pour in the yeast mixture and bring together into a dough; knead for 8-10 minutes until smooth and elastic.
- Cover and let rise in a warm place for about 1 hour, until doubled.
- Shape into a round roll, place on a floured tray and dust the top heavily with flour (this is the blaa's trademark floury coat). Cover and let rise again for 30 minutes.
- Bake at 220 °C (425 °F) for 15-18 minutes until just set and pale golden underneath — blaas stay soft and light in color, not deeply browned. Cool under a cloth to keep the crust soft.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 290 kcal | 14% |
| Carbohydrates | 48.8 g | |
| Water | 51 mL | |
| Fiber | 1.9 g | 7% |
| Protein | 7 g | 15% |
| Tryptophan | 0.09 g | |
| Threonine | 0.21 g | |
| Isoleucine | 0.25 g | |
| Leucine | 0.49 g | |
| Lysine | 0.2 g | |
| Methionine | 0.13 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.35 g | |
| Tyrosine | 0.22 g | |
| Valine | 0.3 g | |
| Histidine | 0.16 g | |
| Fat | 7 g | |
| Monounsaturated | 2.9 g | |
| Polyunsaturated | 0.94 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.86 g | |
| Saturated | 2.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 6.7 mg | |
| Calcium | 22 mg | 2% |
| Copper | 0.1 mg | 11% |
| Iron | 2.8 mg | 16% |
| Magnesium | 15.2 mg | 5% |
| Manganese | 0.41 mg | 23% |
| Phosphorus | 80.8 mg | 12% |
| Potassium | 89 mg | 2% |
| Selenium | 20.8 µg | 38% |
| Sodium | 395 mg | |
| Zinc | 0.56 mg | 7% |
| Thiamin (vitamin B1) | 0.61 mg | 55% |
| Riboflavin (vitamin B2) | 0.36 mg | 33% |
| Niacin (vitamin B3) | 4 mg | 29% |
| Pantothenic acid (vitamin B5) | 0.46 mg | 9% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 138 µg | 35% |
| Cobalamin (vitamin B12) | 0.05 µg | 2% |
| Choline | 4.8 mg | 1% |
| Vitamin A | 4.6 µg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 11.2 IU | 2% |
| Vitamin E | 0.18 mg | 1% |
| Vitamin K | 0.21 µg | 0% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.08 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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