This is the first recipe that we tried from the Waring owners manual.  It turned out very good – the waffles are nice and crispy, and very tasty!

The night before (or at least 8 hours before baking):

• 1/2 cup lukewarm water (around 105 deg. F)
• 1 tablespoon granulated sugar
• 2 1/4 tsp. active dry yeast (1 packet)
• 2 cups warm milk (around 105 deg. F)
• 1/2 cup butter, melted and cooled
• 1 tsp. salt
• 2 cups all-purpose flour

Combine the warm water, yeast and granulated sugar in a large mixing bowl. Let stand for 10 minutes, until foamy. While this is standing is when I melted the butter, and warmed the milk.

Stir in the warm milk, melted butter, and salt.

Beat in the flour until smooth.

Cover the mixing bowl tightly with some plastic wrap and set on the counter over-night. DON’T REFRIGERATE!

In the morning:

• 2 large eggs
• 2 tsp. vanilla extract
• 1/4 tsp. baking soda

Preheat the waffle iron, and while it’s heating add the eggs, vanilla, and baking soda to the batter.

Once the waffle iron has preheated, add the batter, and bake.

From the Waring WMK300 instructions :

Use the measuring cup to measure out batter. Pour onto waffle grids. Use a heat-proof spatula to spread the batter evenly over the grids. Close cover and rotate 180o to the right.

Bake in the waffle maker until the beep sounds.

Rotate 180o to the left.  remove waffle and repeat with the rest of the batter.

I used the recommended temperature setting #4 1/2.  This produced a nice light golden waffle, that was nice and crispy on the outside, and light and fluffy on the inside.

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