| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm water |
| 1 |
pk |
Yeast |
| 2 |
c |
Lukewarm milk |
| 1/2 |
c |
Melted butter or salad oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
c |
Flour |
| 2 |
|
Eggs (at room temperature) |
| 1 |
pn |
Baking soda |
INSTRUCTIONS
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
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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