Subj : St. Bernard 03
To   : All
From : Dave Drum
Date : Thu Aug 19 2021 13:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bernard's Liege Waffles
 Categories: Breads, Dairy
      Yield: 10 Servings
 
     14 oz Env. active dry yeast
  1 1/2 tb White sugar
    3/4 c  Lukewarm milk
      3 lg Eggs
      1 c  Melted butter
      2 ts Vanilla extract
      3 c  Flour
    1/2 ts Salt
  1 1/2 c  Pearl sugar
 
  Sprinkle the yeast and white sugar over warm milk in a
  small bowl. The milk should be no more than 100ºF/40ºC.
  Let stand for 15 minutes until the yeast softens and
  begins to form a creamy foam.
  
  Whisk the eggs, melted butter, and vanilla extract into
  the yeast mixture until evenly blended; set aside. Stir
  together the flour and salt in a separate large bowl,
  and make a well in the center. Pour the egg mixture into
  the well, then stir in the flour mixture until a soft
  dough forms. Cover with a light cloth and let rise in a
  warm place (80-95ºF/27-35ºC until doubled in volume,
  about 30 minutes. Gently mix in the pearl sugar.
  
  Heat a waffle iron according to manufacturer's
  
  Place a baseball-size ball of dough on the preheated
  waffle iron. Cook waffles until golden and crisp, about
  2 minutes. Repeat with remaining dough. Allow waffles to
  cool for 2 to 3 minutes before serving.
  
  Make 10 waffles
  
  Bernard Laurance | "Cooking with Bernard".
  
  RECIPE FROM: http://honestcooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I insist that at least some vermouth is necessary in a martini.
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