Yield: 6 Servings
|½ cup||Warm water|
|2 cups||Lukewarm milk|
|½ cup||Melted butter or salad oil|
|2 \N||Eggs (at room temperature)|
|1 pinch||Baking soda|
From: David A. Scott
Date: 20 Dec 1994 13:08:37 -0000 The best ever - crisp but tender. To serve at breakfast, start them the night before.
Put water and yeast in a large mixing bowl. Let stand 5 minutes. Add milk, butter, salt and sugar. Beat in flour. Cover the bowl (don't use an ~airtight cover and use a bowl large enough to allow for the mixture to "raise"), Let stand over night or at least 8 hours (not in the refrigerator)
When time to cook the waffles, add eggs (let the eggs come to room temperature before adding) and a pinch of baking soda. Beat well The batter will be very thin. Cook on a waffle iron Makes 6 or more large waffles.
Note: For the lukewarm water and milk, if either is too hot it will kill the yeast. Waffles are usually done when no more wisps of steam rise from edges of waffle iron."
REFRIGERATE 8 HOURS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .