Friday, May 31, 2013

BBD#59: Bread for Company

To celebrate Mother's Day this month, I chose to use the challenge for May's Bread Baking Day.

Ninive, of Ninivepices - Music, Dreams, invited us to bake bread for company.  Moms can be company, right?

So, for a special Mother's Day breakfast, I made yeasted waffles with fresh blueberries from the garden.  The basic batter is made the night before, so it doesn't take much extra time to prepare the meal.

 In the morning, right before baking, add eggs, baking soda, and a splash of vanilla.

The waffles were a great success.  Delicious and easy to make.  I'll definitely make them again (as long as I remember to make the batter the night before!).

Thanks to Ninive for hosting challenge #59, and thanks to Zorra for creating such a fun bread event. 

Marion Cunningham’s Raised Waffles

½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda

Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. (I also added ½ t. vanilla at this point.) The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Yield: depends on the size and configuration of your waffle iron