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<DIV>1 envelope active dry yeast</DIV>
<DIV>2 C. warm milk</DIV>
<DIV>2 1/4 C. all-purpose flour</DIV>
<DIV>1 egg</DIV>
<DIV>3 T. sugar</DIV>
<DIV>3 eggs yolks</DIV>
<DIV>8 T. butter, melted and cooled to room temperature</DIV>
<DIV>1 tsp. vanilla extract</DIV>
<DIV>3 egg whites, beaten to soft peaks</DIV>
<DIV> </DIV>
<DIV>Combine the yeast and 1/4 cup of the</DIV>
<DIV>warm milk in a small bowl and allow to</DIV>
<DIV>proof for 5 minutes.</DIV>
<DIV> </DIV>
<DIV>Sift the flour into a large mixing bowl</DIV>
<DIV>and add the egg, yeast mixture, and sugar.</DIV>
<DIV> </DIV>
<DIV>Stir to mix well with a wooden spoon.</DIV>
<DIV>Add the remaining milk and the egg yolks</DIV>
<DIV>one at a time, stirring to incorporate.</DIV>
<DIV> </DIV>
<DIV>Add the melted butter and vanilla extract,</DIV>
<DIV>stirring just to combine. Fold the egg whites</DIV>
<DIV>into the batter, cover with a towel,</DIV>
<DIV>and allow to rise for 1 hour.</DIV>
<DIV> </DIV>
<DIV>Stir down the batter when ready to cook</DIV>
<DIV>and prepare according to your waffle iron's directions.</DIV>
<DIV> </DIV>
<DIV>Makes about 12 waffles.</DIV>
<DIV> </DIV>
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