Buckwheat Waffles Bread
Last updated 6/12/2012 1:11:14 AM. Recipe ID 38676. Report a problem with this recipe.
Title: Buckwheat waffles
Yield: 6 Servings
1 1/2 c Milk
2 tb Molasses
2 tb Butter
1 pk Active dry yeast
1/2 c Warm water
1 lg Egg
1 c All purpose flour
1/2 c Buckwheat flour
1/2 ts Salt
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Mon, 5 Jun 1995 06:45:06 GMT
Heat the milk in a (2 Qt.) saucepan just until bubbles form around
the side of the pan. Remove from the heat. Stir in the molasses and
butter. Allow to cool until just warm. Place the warm ((105
degrees-115 degrees) water in a medium bowl. Sprinkle the yeast over.
Stir. Set aside to soften for 5 minutes. Beat the egg into the yeast
mixture. Add the flours and salt, alternating with the warm milk
mixture, stirring with a wire whisk until well blended. Cover the
batter with a cloth and let rise in a warm place, away from drafts,
until doubled in size (about 45 minutes). Heat the waffle iron.
Ladle enough batter into the waffle iron to cover 2/3 of the grid.
Use a spatula to spread the batter to the edges. Close the cover.
Cook until the steaming stops. Use a fork to remove the waffle from
the iron. Continue with the remainder of the batter.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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