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1 pkg. (2 1/4 tsp.) active dry yeast 1/2 c. warm water 2 c. warm whole milk 1/4 lb. (1 stick) or less butter, melted 1 tsp. sugar 1 tsp. salt 2 c. bleached all-purpose flour 2 large eggs 1/4 tsp. baking soda Sprinkle yeast on the warm water in a very large mixing bowl and let stand for five minutes. Add the milk, butter, sugar, salt, and flour and beat until smooth (a hand beater does this well). Cover the bowl with plastic wrap and let stand overnight; if your house is no warmer than 70, you can leave it at room temperature; otherwise, refrigerate. When you are ready to cook the waffles, preheat the waffle iron and beat in the eggs and baking soda. The batter will be very thin, and most waffle irons will need 1/2 to 3/4 cup batter. Bake in hot waffle iron until brown and serve immediately. Note: Fragrant with yeast, these waffles come out of the iron amazingly crisp. Although the batter must be made the night before, it has the advantage over most other waffle batters of storing well in the refrigerator for several days (use a large container because it will expand). Yields eight waffles. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |