Ok, since this pandemic, certain items have been scarce in the stores. I was on the hunt for dry yeast and of course came up empty... My daughter-in-law, Jessica, suggested contacting Moxie bread in Louisville. Guess what, I have the creme of the creme yeast! This yeast is actually Instant Dry Yeast that you do not have to dissolve in liquid. This lead to King Arthur's Flour website and voila; a tethera of recipes; this being one. Mine are not quite as pretty; but Robert said they were delicious... Hum, being polite or truthful? Anyway here is the recipe. Really like you can make the batter ahead and pull out in the morning. Although we regularly have breakfast for dinner! Oh, I had ordered a new waffle maker as my other one was as old as I am. Did not know I had ordered a Belgium style waffle maker; so this is how it goes!
Ingredients:
- 1 1/2 cups lukewarm milk
- 6 tablespoons butter, melted
- 2 tablespoons maple syrup
- 3/4 teaspoon salt
- 2 large eggs
- 2 cups flour
- 1 1/2 teaspoons instant yeast
Directions:
Combine the butter, milk maple syrup, salt and eggs.
Combine the flour and instant yeast.
Incorporate the wet into the dry in a medium bowl; does not have to be super smooth. Mixture will expand.
Let rest at room temperature for one hour or you may make the night before, cover with plastic wrap and place in the refrigerator.
Bake according to waffle iron instructions.
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