7
RECIPES
BELGIAN YEAST WAFFLES
2
2
⁄
3
cups all-purpose flour
2
1
⁄
4
teaspoons RED STAR
®
active dry yeast
2 tablespoons sugar
1 teaspoon salt
1
3
⁄
4
cups milk
1
⁄
4
cup water
1
⁄
4
cup butter
3 large eggs
Lightly grease and preheat Waffle Baker. In a large mixing bowl,
sift all dry ingredients together and set aside. In a microwave or
double boiler, heat the milk, water and butter until very warm
(120°F–130°F—the butter does not need to melt). Add the liquid
ingredients and eggs to the dry ingredients. Using an electric mixer,
blend on low speed until moistened. Continue mixing 1 minute on
medium speed. Cover mixing bowl with plastic wrap and foil.
Refrigerate 6–8 hours or overnight. Use a whisk to gently stir batter.
Pour batter onto the center of each waffle section. Close the Lid
and bake. Repeat with the remaining batter.
YIELD: approximately 10 4-inch waffles
TMWB4BELW&CAN_IB_12-5-07 5/12/07 5:53 PM Page 7
