Friday, February 20, 2015

Yeasted Waffles (with recipe!)

Adrienne saw this recipe in  Benjamin's Cook's Illustrated Baking Cookbook.   A quick look on the internet brought up several...  This is one I found:

The best waffle recipe we used to make involved separating eggs, melting butter, etc.  Benjamin used to make them.....very good, but a lot of mess!   So when we read about this yeasted waffle recipe we just had to give it a try!  Yes, they are the best, next to the buttery oat ones I mentioned above!  The leftovers are so easy to toast and warm up!  These were really good with grated sharp English Cheddar cheese mixed in.

NB:  choose your vessel well.   The first time we made them we ended up with batter oozed out into a cooler all over the ice bottles and kombucha bottles that were also being stored in the "extra fridge space on the porch"!   Make sure your bowl is large enough!   

Notes from  The batter must be made 12 to 24 hours in advance. Texture of the waffles made in a classic waffle iron is better. But a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not need and may be too much for some.  (NOT us!!!)

Yeasted Waffles
Yield: Seven 7-inch round or four 9-inch square waffles
Prep this waffle batter the night before you plan to make waffles and give yourself a break from prepping breakfast in the morning. This works especially well when you have house guests or if you're hosting brunch.

    For the waffles:
  • 1 ¾ cups milk
  • 8 tbsp unsalted butter, cut into 8 pieces
  • 2 cups all-purpose flour  (we used white spelt flour and a bit of oat flour)
  • 1 tbsp granulated sugar
  • 1 tsp table salt
  • 1 ½ tsp instant yeast
  • 2 large eggs
  • 1 tsp vanilla extract
    Topping suggestions:*
  • Pure maple syrup
  • Peanut butter sauce and bananas
  • Whipped cream
  • Blueberry jam
  • Fresh fruit
  1. Whisk the flour, sugar, salt, and yeast together in a large bowl. Warm the milk and butter in a heatproof liquid measuring cup in the microwave just until the butter melts. Allow the milk-butter mixture to cool until it's warm to the touch. Gradually whisk the milk-butter mixture into the dry ingredients until the batter is smooth. Beat the eggs and vanilla together in a bowl and then whisk this mixture into the batter until incorporated. With a rubber spatula, scrape down the sides and bottom of the bowl to ensure there is no loose flour. Cover the bowl tightly with plastic wrap and refrigerate for 12-24 hours.
  2. When you're ready to make the waffles, heat your waffle iron according to manufacturer's instructions and then remove the batter from the fridge. Whisk it briefly to recombine the batter (it will deflate) and prepare according to your waffle maker's instructions. Keep the waffles warm directly on the racks of a 250° F oven while you make the rest.
  3. Freeze any leftover waffles on a wire rack then transfer frozen waffles to a large zip-top bag. When you're ready to reheat, preheat the oven to 250° F and warm the waffles through directly on the rack.  (Adrienne just toasts them)

1 comment:

Adrienne said...

Mom makes the best waffle batter, and Dad cooks the best waffles! You guys make a good team!
(I think that was ran out---you need to make more!)
~Adrienne =)