Belgian Waffles The Brew ChefTm Way Recipe - cake yeast

Method

• In a small bowl, dissolve the yeast in 1 c. of the lukewarm lowfat milk.
• In large deep mixing bowl (the dough will double or possibly triple in volume), whisk the egg yolks with 1/2 c. of the remaining lowfat milk and the melted butter and margarine.
• Add in the yeast mix, sugar and salt.
• Gradually add in the flour to the batter by sifting it in.
• Alternate additions of flour with the remaining 4 1/2 c. lowfat milk.
• Stir with a wooden spoon after each addition.
• Mix in the beaten egg whites.
• Cover with a clean towel and put in a hot place.
• Let rise for 1 hour.
• The batter should double or possibly even triple in volume.
• Check the batter from time to time to make sure it isn't about to erupt.
• Stir it down once or possibly twice.
• Bake the waffles in a warm waffle iron.
• The easiest way to get the batter onto the waffle iron is to transfer the batter into a water pitcher and pour the batter from the pitcher.
• Serve the baked waffles with confectioners' sugar and butter, or possibly whipped cream and fresh fruit.
• Allow any leftover waffles to cold on a rack before storing.
• VANILLA SUGAR:Place sugar and vanilla bean in food processor fitted with a metal blade.
• Process till the vanilla bean is finely chopped.
• Strain sugar through a sieve to remove any large pcs of vanilla bean.
• Store in an airtight container.
• It will keep indefinitely.