The Waterford Blaa (pronounced "blah"), Ireland's only indigenous yeast bread, has just this week come to my attention and, of course, I had to make a batch straight away. I adapted my recipe for the floury white yeast buns from one in the UK newspaper, London Evening Standard.
They're mainly served for breakfast, either as a buttered roll or as a breakfast sandwich filled with bacon (Irish back bacon), egg (fried) and sausage. Bacon and sausage is a bit extreme for me; when ordering the Full English I always ask for just bacon.
Waterford Blaas - Irish Blaas
2 1/2 teaspoons (10 grams) sugar
1 3/4 teaspoons (10 grams) salt
1 tablespoon (9 grams) instant yeast
1 1/4 cup (10 fluid ounces/283 grams or ml) water
1 tablespoon (0.5 ounce/14 grams) unsalted butter
Note: The reason for all this gradually adding of the flour is that more bread has been ruined by the adding of too much flour than any other single cause. If some is kept back to be used in the kneading and shaping (and, in this case, the flouring of the pan and tops of buns), you avoid the problem.
* It's a very quick rise with this quantity of yeast. If you wish to slow down the rises, cut back on the yeast. I'm never in this much of a hurry so will cut this back to not more than 2 teaspoons next time.