Williams Sonoma Raised Yeasted Waffles Food

RAISED YEAST WAFFLES

Steps:

• Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

WILLIAMS-SONOMA RAISED (YEASTED) WAFFLES

Steps:

• In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
• In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
• In a small bowl, whisk together flour, brown sugar, and salt.
• Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
• To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
• Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.

RAISED WAFFLES

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.