Recipe - Belgian Waffles

1 pack Active dry yeast
2 cup Milk; lukewarm, about 115
degrees
1 tablespoon Sugar
4 Eggs; separated, whites
beaten to stiff peaks
1 teaspoon Vanilla extract
2 One half cup All purpose flour
One half teaspoon Salt
One half cup Unsalted butter; melted
2 cup Strawberries; hulled and
halved

Prep: 15 min, Cook: 5 min, plus rising time. Sprinkle yeast over warm milk
in a large mixing bowl. Stir in sugar and set aside 5 minutes. Beat egg
yolks and vanilla in a small bowl. Stir into yeast mixture. Sift flour and
salt together in a bowl and stir into liquid ingredients. Stir in melted
butter and mix thoroughly. Carefully fold in beaten egg whites. Cover
loosely and set aside to let rise in a warm place about 45 minutes, until
mixture doubles in volume. Preheat waffle iron. When hot, lightly brush
waffle iron surface with oil. Pour Three fourths cup batter per waffle onto hot iron.
Close and bake 45 minutes or until iron stops steaming. Open cover and use
fork to remove waffle. Continue with remaining batter. Serve immediately
with strawberries and desired toppings or keep warm in 200øF oven until
ready to serve.
Posted to recipeludigest by molony molony@scsn.net on Feb 07, 1998