Waffles (yeast)

Nice and moist inside the waffle. Make-ahead batter
Maryjane Melis

½ cup warm water 1 package (2 ¼ tsp.) dry yeast 2 cups whole milk, warmed 1 stick (½ cup) unsalted butter, melted and cooled  slightly 1 tsp. table salt 1 tsp. sugar 2 cups all-purpose flour next morning add 2 large eggs, lightly beaten ¼ tsp. baking soda Directions: Pour the water into a large mixing bowl. (The batter  will rise to double its volume, so keep that in mind  when you choose the bowl.) Sprinkle the yeast over  the water, and let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour, and beat  until well blended and smooth. (Electric beaters do  a nice job of this.) Cover the bowl with plastic wrap,  and let it stand overnight at room temperature. Before cooking the waffles, preheat a waffle maker.  Just before cooking the waffles, add the eggs and  baking soda, and stir to mix well. The batter will be  very thin. Pour an appropriate amount of batter into  your hot waffle maker: Cook until golden and crisp. Yield: depends on the size and configuration of your  waffle iron