Wednesday, September 15, 2010

Yeasted Waffles



I have been wanting to try yeasted waffles for a while, but never found the time. Had I known how good they were I would have definitely made them sooner! You can smell the yeast as the waffles cook, leaving your mouth watering for a taste. The yeast flavor is also present in the waffle. The waffle itself has a crispy bite, but a soft center. As you can see, the waffle iron itself is in need of replacing (hence the half browned sections), but the waffles still manage to shine in flavor. I have made/tasted several types of waffle batter and while each give you and different taste and texture, this is by far my favorite waffle.

Yeasted Waffles

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1/2 cup warm water

2 1/4 teaspoon active dry yeast

2 cups whole milk, warmed

8 tablespoons unsalted butter, melted and cooled slightly

1 teaspoon salt

1 teaspoon sugar

2 cups all-purpose flour

2 large eggs, lightly beaten

1/4 teaspoon baking soda

Combine the water and yeast in a large mixing bowl. Let yeast stand to dissolve 5 minutes before proceeding. Add the milk, butter, salt, sugar, and flour to the bowl. Whisk until well blended and smooth. Cover the bowl with plastic wrap and let stand at room temperature overnight.

When you are ready to make waffles, preheat the waffle iron. Preheat the oven to 200 degrees and place a plate in the oven. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. The batter will be very thin. Fill batter in waffle iron and cook according to the manufacturer’s instructions. Cook until crisp and golden. Transfer finished waffles to a warmed plate in the oven while you cook the rest of the batter. Top as desired with butter, syrup, etc.

Source: Annie’s Eats, originally from The Breakfast Book by Marion Cunningham

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