- 500g milk
- 100g unsalted butter
- 15 grams sugar
- 8g salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 300g flour
- 2 large eggs
- ¼ teaspoon baking soda
Combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
In hot water bath double boiler
- combine milk and butter until melted
- Stir in sugar and salt
Add warm milk mixture to yeast and stir. Whisk in flours.
Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
Modified from http://cooking.nytimes.com/recipes/1016179-simple-yeasted-waffles