These waffles are so light and crispy right off the griddle, they’re just like fresh funnel cakes….but with so much less guilt! Crunchy on the outside with a tender middle, you’ll swear they’ve been fried!
Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth.
Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.
Per Serving: 204 calories; protein 3.6g; carbohydrates 28.8g; fat 8g; cholesterol 20.3mg; sodium 303.3mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.