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Simple Yeasted Waffles



In a small pot over medium heat, combine milk and butter until melted and hot but not simmering.
Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast.
Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir.
Whisk in flours.
Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron.
Whisk eggs and baking soda into waffle batter.
Using a pastry brush or paper towel, lightly coat iron with melted butter.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp.
Butter the iron in between batches as needed.
Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.