SIMPLE YEASTED WAFFLES

Time: 1 hour, plus 2 to 3 hours standing

Makes 8-10 waffles

Ingredients: 2¼ cups milk 1 stick (½ cup) unsalted butter, cut into cubes, plus more for the waffle iron 15g sugar (1Tbsp) 5g salt (1 tsp) 1 package active dry yeast (2¼ tsp) 240g all-purpose flour (2 cups) 90g whole wheat flour (¾ cup), or use all-purpose flour 2 large eggs ¼ tsp baking soda

Preparation:

1. In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm. 2. In a large bowl, combine ½ cup warm water and the yeast. Let stand until foamy, about 5 minutes. 3. Add warm milk mixture to yeast; stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator. 4. Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 90C oven until ready to serve.

Note:

Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.