INGREDIENTS
2 ¼ cups Milk
1/2 cup Butter, cubed
1 Tbsp. Sugar (5 g.)
1 tsp. Salt (5 g.)
2 1/4 tsp. Active Dry Yeast
2 2/4 cups All Purpose Flour (330 g.)
2 Eggs
¼ tsp. Baking Soda
PREPARATION
In a pot over medium heat, add milk and butter. Heat until melted and hot but not simmering. Stir in sugar and salt and remove from heat. Let cool to lukewarm.
Mix together 1/2 cup warm water and yeast in a large bowl. Let stand until foamy, about 5 minutes.
Add warm butter and milk mixture to yeast and stir. Whisk in flour. Cover with Saran wrap and refrigerate overnight (or at least 3 hours at room temperature). The mixture should double in volume.
Heat the waffle iron. Whisk eggs and baking soda into the waffle batter. Spray the waffle iron with cooking spray. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Spray the waffle iron between waffles as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
Ashley Hall Art Gallery 