whisk flour, sugar, salt and yeast together.
Gradually add warm
Mix eggs, salt, sugar and oil in a large bowl.
Heat milk to lukewarm.
Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
Cover and refrigerate overnight.
Heat waffle maker according to instructions and make waffles.
One cup batter makes four waffles.
In large mixer bowl combine flour, yeast, sugar and salt.
Mix well.
In saucepan, heat milk, water and butter until very warm (120\u00b0 to 130\u00b0; butter does not need to melt).
Add to flour mixture.
Add eggs.
Blend at low speed until moistened; beat 1 minute at medium speed.
Cover bowl with plastic wrap and foil; refrigerate several hours or overnight.
Stir down batter.
Bake on waffle iron on medium heat.
Serve hot with butter and toppings.
Yields 6 to 8 waffles.
(Can keep for a week in refrigerator.)
ubble. You can cook the waffles at this point, or refrigerate
In a large mixing bowl, combine flour, yeast, sugar and salt; mix well.
In saucepan, heat milk and butter or margarine until warm (120\u00b0 to 130\u00b0); butter does not need to melt.
Add to flour mixture; add eggs.
Blend at low speed of mixer until moistened. Beat 1 minute at medium speed.
Cover bowl with plastic wrap and foil; refrigerate several hours or overnight.
Stir down batter. Bake on waffle iron on medium heat.
Serve hot with butter and toppings.
Makes 6 to 8 large waffles.
ets stiff peaks.
Drizzle waffles with strawberry puree and top
Soften yeast in lukewarm water.
Scald milk.
Add sugar, salt and shortening.
Cool to lukewarm.
Add flour.
Mix well.
Add yeast and eggs; beat until smooth.
Cover and let rise until light and bubbly, about 1 hour.
Combine yeast, sugar, and warm water in
The night before, dissolve yeast in 1/4 cup of the water.
Mix milk, remaining water,
yeast mixture, sugar, salt, margarine and flour.
The next morning, stir in the eggs and baking soda.
Scald milk.
Cool to lukewarm.
Put water in large bowl. Sprinkle in yeast.
Stir until dissolved.
Add milk, butter, salt, sugar and flour.
Mix thoroughly with rotary beater until batter is smooth.
Cover and let stand at room temperature overnight. When ready to bake, add eggs and baking soda.
Beat well.
Cook on waffle iron.
Dissolve yeast in 1/2 cup warm milk in bowl.
Add remaining ingredients and mix well.
Chill overnight.
Bake in hot waffle iron until brown.
Soak yeast in warm water.
Cream sugar and margarine.
Add 6 egg yolks.
Sift salt with flour and add to sugar mixture, alternating with milk.
Stir in yeast.
Put in warm place and let raise 30 to 60 minutes.
Beat egg whites and add to batter.
Bake on waffle iron.
Dissolve yeast in water in large bowl.
Add milk, sugar and salt.
Beat in eggs, one at a time.
Stir in oil and flour.
Allow batter to rise in a warm place about 1 1/2 hours.
Stir batter down and place in refrigerator overnight or when needed.
Stir batter down again and bake in a preheated waffle iron.
Proof the yeast in warm milk, water, and honey.
Add butter, sugar, and vanilla.
Add wheat flour, wheat bran, and salt.
Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.
Beat eggs well.
Add salt and sugar; then yeast and oil.
Add milk alternately with flour.
Put batter in large covered container (they will rise some).
Make them up a day in advance. Will keep a week or more.
Store in refrigerator.
large mixing bowl, dissolve yeast in warm water.
Add
Dissolve yeast in water; place milk, sugar, salt and 2 tablespoons butter in saucepan and heat to lukewarm.
Add yeast and flour and leave in warm place for 15 minutes.
Turn out on floured board and pat to 3/4 inch thickness.
Cut with round biscuit cutter.
Fold dough over a bit of butter to form Parker House rolls.
Let rise in warm place on a baking sheet for 15 minutes.
Bake at 400\u00b0 for 10 minutes.
Mix water and yeast.
Add sugar, salt, shortening and egg. Add flour; let rise until double and stir down.
Make into rolls. Let rise until double.
Bake at 375\u00b0 for 10 to 12 minutes.
Serves 2 dozen rolls.
Dissolve yeast in lukewarm water; add milk.
Add the sugar and salt to the lukewarm mixture.
Stir until well mixed.
Add softened shortening and beaten egg.
Mix well.
Add flour.
Mix in with spoon, then with hand.
Knead to make dough soft.
Put in greased bowl.
Cover and let rise about 1 1/2 to 2 hours.
Knead and make into rolls.
Place into muffin tins or on flat sheet and let rise for 1 to 2 hours.
Bake at 350\u00b0 until brown.
large mixer bowl, dissolve yeast in warm water.
Add