Answer:
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 pinch Baking soda
The best I 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."
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Answers & Comments
Answer:
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 pinch Baking soda
The best I 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."