Hi Bold Bakers, as you can see, I am back home in Ireland for St Patrick's Day and
I just wanted to share with you this video that you might not have seen before.
It's one of my favorite Irish recipes for Waterford Blaas from County Waterford.
My mom is in this video making it with me.
My mom is from Waterford.
I grew up on this blaas.
They're really famous and absolutely delicious, so I hope
you like them.
I go bakers, we have a very special treat for you today.
My mom is here all the way from Wexford Ireland to bake with me
for St Patrick's Day.
We all meant to make something
that is traditionally from the county where my mom is from a county, Waterford.
Well, why don't you tell us what we're going to make?
We're going to make a Waterford blaas
And actually, it can only be called blaas if it's made in Waterford.
So we're taking a bit of license
We are.
But I do that all the time, so it's something new about us.
It's a soft, relatively
soft roll, which is double proofed.
So the second fermented flavor to us. Yeah.
And it is really popular.
bread roll in Waterford. Yeah, super yummy.
Great for sandwiches.
Grace for a rasher sandwich is kind of similar to a
but not as soft as a bark.
And how would you pronounce themselves?
Because Kevin pronounces it kind of a fancy, he says.
Blaah it's like that.
I have to say it in Waterford Kevin
So it probably blah blah.
Yeah, but it comes.
They reckon it comes from the French word for actually for corn.
Not sure why?
Because it's official.
It's not made from corn, from corn.
So somehow or another in Waterford, it became blah.
The recipe can be found on bigger, bolder baking dot com.
It's my mom's recipe.
And also she did a write up, so definitely check that out.
OK, mom, let's get started with our first step.
So the first thing we're going to do this time is we're going to sponge the yeast
And that's not what you usually do, Gemma.
No, because I use instant yeast and I add mine straight into the flour
in Ireland and other parts of the world is very common to have active dried yeast.
which is very similar.
But the only difference is you would need to sponge, you need to switch.
And that means putting in a liquid.
Yes, so into your warm water, you push some little sugar
and your active dry yeast, give us a stir and allow
to stand for about five minutes, and it forms a sort of a full on the top .
So you might have noticed these aren't my usual spoons.
These came from a bold baker in Hawaii, Rachel.
She sent them for my mom to have.
And they're very similar to mine, and they're really sweet.
So mom, you're going to make those homemade.
I'm taking them home. And thank you, Rachel.
So this is nice and foamy.
So let's move on to our next step. OK.
So we're going to use the mixer for this,
because that's what I would do at home with the dough hook attached, of course.
So Gemma, add the flour and the salt. OK.
Some of your recipes, bread, flour.
Oh, yes. Yeah.
I mean, the high protein flour. Yeah.
You know, protein on the side of the pack and who you buy your flour.
Gluten is actually indicated as protein.
Yeah.
So the higher really for this recipe, the better.
Yeah.
You can use all purpose flour like I do that a lot for baking.
Yes, you just might need, I think, less liquid.
And yes, I think a little less liquid.
It's a bit softer. Yeah, yeah.
Now just turn on your machine to a low speed.
So now you can just charge your beaters liquid,
and I reckon about three quarters of it in one go and hold back
the remainder just in case the gas flower in different places behaves.
Sure, you don't always need all the liquids. No, you don't know.
Just hold a little bit back and then go from there.
Yeah.
So I can see that this is a little bit dry,
so we will add in, I think, the rest of the liquids. OK.
And then all you want to do is need it for around
five minutes, five minutes or so.
And by hand, I mean, equally, yeah,
you know, about five minutes, you can do this by hand.
Also, you have to use a machine.
But the telltale sign that I like to look for is when your dough cleans the bowl.
Yes, when it all comes off and it just forms one nice, big, smooth bowl.
And that's what we're looking for.
So blogs were a big part of our childhood
because my mom is from Waterford and we used to go visiting Waterford
We would always stop at a certain shop to get flowers.
That's why
so they can shop on the cork road
in the shop, on the cork road, which is where my mom grew up on the cork road
That's right.
Yeah, well, I remember that.
So clearly you're getting flowers and then bringing them home to Wexford,
where we're from and having them with butter and rashers.
Exactly. Yeah, yeah, absolutely. Yeah, yeah.
And we grew up with them because, I mean, this was probably
the only bread that we had that was freshly baked almost on the day.
Yeah. And people have their favorite bakeries.
Yeah, I remember we that was one of these tacos
and we also go to one in every bank in Waterford.
But it's just those kind of food memories that like, we stick in my mind.
That's why I try to be a really good idea to show everybody this recipe.
Well, what do you think is looking good?
Yeah, it looks perfect, actually nice, clean ball of dough.
That's what we're looking for.
So I was going to turn off the machine
and then take out our nice.
This is really gorgeous, so actually nice and smooth.
And you've got an oils bowl there, too.
The reason why you always want
to put a dough in an oiled bowl is because the oil just helps it rise.
If it doesn't have that oil there and has to struggle,
you don't want your dough to have to struggle
after going to all that lovely work to make it
going to cover tightly with some cling wrap.
And then put a tea towel over us
and mom, like you said, it needs to ferment twice, ah, twice.
So this first time we're leaving it for how long?
So I suppose and about an hour for the first proofing.
And then you knock it back, OK and prove it again.
OK, great.
So we'll come back in an hour's time and have a look. Yeah.
So it's been an hour and look at our dough.
It looks gorgeous. Does? Yeah, it's nice.
Any reason it's really this is a big dough, so all you want to do
is just go in with your fist and just knock out all of the air.
Yeah, there's a lot of yeast in this deal with their mom.
Yes, I think it's it adds to the flavor.
Yeah, it wouldn't be normal. It wouldn't be normal.
If you were, I would do.
Yeah, maybe we would use a good teaspoon.
Maybe.
But there are more like five teaspoons.
Yeah, this one, it's just it's just a different bread roll.
There's nothing,
you know, there's nothing different like wrong with us or anything.
It's just a different bread, but it is proofed twice.
So it's a doubly fermented, really.
So that's really important.
Yeah. So there you go. You knock out all the air.
You know, what you want to do is covered over with your tea towel again.
And then, mom, how long do we pause before this takes 30 minutes?
So 30 minutes shouldn't rise right off?
Yes. Yeah, exactly.
OK, 30 minutes and we'll come back. Yes.
OK, so it's been 30 minutes.
This is looking gorgeous, but you think mom ready to go?
You're the boss today?
Not very often.
You know, as all you want to do now is just not to this as well, right? Yes.
Punch it back down again. Yeah.
Oh my gosh.
It's really funny how fast it rises.
Well, there is a lot of yeast in that.
Yeah, this particular joke. Yeah.
So from here, all we have to do is turn it
into a floured surface and cut it into rolls.
So when you put it out on the board now, I didn't really do this terribly evenly,
but you would call it maybe in half and then roll into two sausages.
Yeah,
and then you can call it, you know, it's at home.
You don't need to be terribly perfect. Yeah, for sure.
So for this one, I'm going to cost because I've already taken one off the end.
So I'm not going to cut this into four pieces quite easily like that.
And then these can be just rolled into.
All of them will be a bit bigger than others, a bit more generous than others.
Yes, I'll help, but you can do this.
Yeah, because you can do it on the board.
Like that or you can do it in or you can do it on your hand, like it's
actually really great and it gets rid of all the does.
Just makes it easy.
Makes it a bit more perfect than mine was.
Well, it's have a competition. What can I do?
If it was, I would be winning
the make it make nice big rolls.
So you're looking for. Well, so just get twelve rolls, I suppose.
Yeah, exactly. Yeah, yeah.
And you know, the greedy person can take the big one.
My mom knows my mom well, probably was
actually my first teacher when it comes to baking and cooking.
She also helps with social media.
So a lot of you who message on the website is on Facebook
because because I don't know, mom like I lost thousands of messages each week.
Thousands.
We have to have a team of people who help answer them.
And because my mom has such a great background with foods and baking
and she knows everything I do, and this is true that she's really going to it.
I didn't know Jenner knew I knew everything,
and the fact she's really good at helping answering the questions.
I just it takes a load off.
So that's why you got to know a lot of people as well,
like a lot of bold bakers from all around the world.
Yes, I do.
I know their names, even sometimes their children's names, how many kids they have.
I know where they're living.
Yeah, yeah. We know all those things. Yeah.
So yeah, it takes. It takes a village, doesn't it?
Absolutely.
Yes, it does.
So things are looking good, so let's put them into our.
So over here we have our nine by 13 pan.
It's oils, but it's is pop in our rolls.
Yeah.
And then, Bob, how many rules?
So twelve, but you know, I'm not that accurate,
so I could finish up with 13. OK.
Well, in this house, we're accurate.
We follow the rules, so nobody cares.
So we're going to do for rose by three.
Yes. Yeah.
And then they grow together. Yeah.
You know which because it's a batch B.
So that's a very good point that this is called batch baking.
And what you want to do is, I like to say, I give them enough room to like kiss,
but you don't want them, like make it out.
So you get a little bit of space in between.
And then they then they prove that the proof again,
they batch bake, which means you end up with not a round rule.
But like it baking all the baking into each other.
Yes. Yeah, yeah.
And it looks really nice and it makes for really good sandwiches.
So we're going to lay over some cling wrap, nice and tight.
Make sure no air gets in there and then lay over our tea towel
and then we'll have our last proofing. How long is this flight?
About 30 minutes. OK, cool.
You can go if you just go a little bit longer to your room is colder.
45, you know you'll be the best judge of that.
And so it's that much the side outlets on proof. Yeah.
So the rules are
proofs, and now you've got to do what is the important part
which is dusting them liberally with flour?
Yeah, which is kind of their signature. Absolutely, yeah.
And what were they used to call this bakers butter anyway?
Yeah, because I don't know.
Maybe some people didn't have real butter, so I don't know.
Oh yes.
So it was called bakers.
Yeah.
So I know that's another little, little
side story to us. Yeah.
And it's kind of unique.
It's like these are flowery rules like they might make some kind of
was one of the things that makes some unique.
Yeah, it is unique to them. That's it. Yeah.
So you and Justin with the flour, just Justin with the flour.
And then are these ready to go into the oven
and these are ready to go into the oven? Perfect. Let's get them in.
So now we just
need to bake them off as 425 degrees Fahrenheit,
210 degrees Celsius for 25 to 35 minutes.
These look amazing, they actually look just like real wash
for glass, and they're lovely and flowery, which is how they should be.
Yeah, yeah, gorgeous.
And one that comes straight out of the often very soft, aren't they? Are.
Yeah, they're really lovely.
I mean, it's quite a dense bread, actually. Yeah, yeah.
Sustaining this one.
Yeah, I like The Bachelor.
We did the batch baking and they all kind of baked in together.
So tell me this now.
Well, how do we?
Well, I don't know how we do, but let's tell everybody how we serve them.
So I mean, in some cases nowadays, they would serve
almost like a breakfast roll.
So you would have bacon, maybe sausage,
egg pudding pudding, which is like
a black pudding bean,
and that might be might be a bridge too far.
Beans are delicious on a breakfast roll.
They are, but that's relatively moderate infection.
I mean, back in the day, you would have had
maybe marmalade and butter, you know, things like that.
They make really good belts, don't they?
Absolutely.
But what we would do at home often when we go to our business,
her sister or we would go for trips and come back.
We would have them with
kerigold which is irish butter, which is the best butter.
and rashers as well, which is our bacon in America.
We only have rashers here, so we're going to have those.
So when they're fresh out of the oven, it's still nice and warm.
Yeah.
Everything operated by.
Oh, my gosh.
Just so they do say the blouse like champagne
from the champagne region, Magis awards aside, Watford
can't be considered glass.
Well, these are the closest thing to Bob's.
A driver going to.
No, I know that these are best eaten the day off.
You can pop them into the oven to refresh them.
Absolutely.
I'm so proud of the freezer.
Well,
the really good
and the wicked is an eraser all the time because we have so many of them
in cabinet. I just want little sandwiches every now and again.
So I keep in the freezer. Yeah.
All right.
Thanks, Emily Interpretation staffers for joining me in
California to be on an episode of bigger, bolder baking.
I'm hopping St Patrick's Day to everybody out there.
I hope you have a lovely day.
Recipes on my website
and I'll see you back here really soon from bigger, bolder baking.