This week has been …. fitful. Busy. And a bit overbooked. A last minute job took away what free time I had in-between the 8 classes I had scheduled. BUT alas, it’s nearing it’s end and I’m taking some much needed moments to look forward to the weekend by reminiscing about last week’s waffles. While I generally don’t like to look back, sometimes we must to gain the strength to move forward. And sometimes…it just takes waffles.
On a side note, super happy about how my Warrior 3 is progressing. I hyperextend my knees something serious so this pose is extremely hard to keep stable while keeping my leg from locking back. Here's to progress!
And now for the waffles...
J’s cousins gave us the Two in the Kitchen (Williams Sonoma): A Cookbook for Newlyweds as an engagement gift along with a nice gift card that allowed us to purchase a much needed breadbox. It’s a really lovely book where there are actual recipes for just two people which never happens. Waffles were great. There is yeast in them so they have a barely noticeable yeasty flavor that melds nicely with our bourbon maple syrup from Trader Joe's. They would have been even better if we had a decent waffle maker and could learn to fill it up instead of constantly being worried that it would overflow. Next time…. otherwise it’s perfect as is.
The original recipe comes with a warm strawberry rhubarb compote. We never really get that far...Enjoy!!
For the waffles:
1 package (2 1/2 tsp.) active dry yeast
1 tsp. granulated sugar
1/4 cup (2 fl. oz./60 ml.) warm water (105-115 degrees F/40-46 degrees C)
1 cup (8 fl. oz./250 ml.) whole milk
2 Tbs. butter
1 cup (5 oz./155 g.) all-purpose flour
2 Tbs. firmly packed brown sugar
1/4 tsp. salt
Canola oil for brushing
1 large egg, lightly beaten
1/4 tsp. baking soda
To make the waffles, in a large bowl, dissolve the yeast and 1 teaspoon sugar in the warm water and let stand until foamy, about 5 minutes. In a saucepan over low heat, combine the milk and butter and heat to warm (about 115 degrees F/46 degrees C).
In a small bowl, whisk together the flour, brown sugar and salt. Stir the warm milk mixture into the bowl with the dissolved yeast. Add the flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
To cook the waffles, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron for 5 minutes, then brush with oil. Add the egg and baking soda to the chilled batter and stir until blended. Ladle enough batter for 1 waffle into the center of the waffle iron (usually about 1/2 cup/4 fl. oz./125 ml.), and spread with a small spatula. Close the waffle iron and cook until the waffle is browned and crisp, according to the manufacturer’s directions (usually 4-5 minutes). Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.