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;
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.
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