Waffles - yeast raised
Source: adapted from America's Test Kitchen Family Cookbook
1 3/4 cups milk
8 T (1 stick) butter
2 cups flour (10 ounces)
1 T sugar
1/2 tsp salt
1 1/2 tsp instant yeast
2 large eggs
1 tsp vanilla extract
Heat milk and butter in saucepan or microwave until butter is melted, cool to lukewarm.
Whisk flour, sugar, salt, and yeast in large bowl to combine.
Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth.
In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated.
Cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size).
Whisk batter to re-combine (batter will deflate).
Spread batter onto waffle iron (use about 1/2 cup for 7" round, 3/4 cup for 8" round and 1 cup for 9" square iron) and cook until golden brown, about 3 1/2 minutes
Serve waffles immediately or hold in low temperature oven.
Makes seven 7-inch round or four 9-inch square waffles.