Waring Pro WMK600 - Manual (Page 13)

13
GOOD NIGHT WAFFLES
Most of the mixing for these waffles is done the night
before. In the morning, just mix in the eggs, vanilla
extract and a pinch of baking soda while the waffle
maker is heating. Leftover batter may be covered and
kept in the refrigerator for up to 3 days. Heat your waffle
maker in the morning, stir the batter and have a freshly
baked waffle for breakfast.
Makes 6 waffles
½ cup lukewarm (105°F) water
1
tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 yeast packet)
2
cups whole milk, warmed (about 105°F)
½ cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla extract
¼ teaspoon baking soda
The night before, or at least 8 hours before baking,
combine the warm water, granulated sugar and yeast.
Let stand 10 minutes, until foamy. Stir in the warm milk,
melted butter and salt. Beat in the flour until smooth;
(this may be done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand
overnight (or for 8 hours) on the countertop; do not
refrigerate.
When ready to bake, preheat your Waring Pro ®
Professional Belgian Waffle Maker on setting #4 or
preferred setting* (green indicator light will be illuminated
when preheated).
For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.