MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bernard's Liege Waffles
Categories: Breads, Dairy
Yield: 10 Servings

14 oz Env. active dry yeast
1 1/2 tb White sugar
3/4 c Lukewarm milk
3 lg Eggs
1 c Melted butter
2 ts Vanilla extract
3 c Flour
1/2 ts Salt
1 1/2 c Pearl sugar

Sprinkle the yeast and white sugar over warm milk in a
small bowl. The milk should be no more than 100ºF/40ºC.
Let stand for 15 minutes until the yeast softens and
begins to form a creamy foam.

Whisk the eggs, melted butter, and vanilla extract into
the yeast mixture until evenly blended; set aside. Stir
together the flour and salt in a separate large bowl,
and make a well in the center. Pour the egg mixture into
the well, then stir in the flour mixture until a soft
dough forms. Cover with a light cloth and let rise in a
warm place (80-95ºF/27-35ºC until doubled in volume,
about 30 minutes. Gently mix in the pearl sugar.

Heat a waffle iron according to manufacturer's

Place a baseball-size ball of dough on the preheated
waffle iron. Cook waffles until golden and crisp, about
2 minutes. Repeat with remaining dough. Allow waffles to
cool for 2 to 3 minutes before serving.

Make 10 waffles

Bernard Laurance | "Cooking with Bernard".

RECIPE FROM: http://honestcooking.com

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