Waffles - Part 2

This time the trial was with a yeasted batter from willcookforfriends.com

http://www.willcookforfriends.com/2011/12/waffles-yeasted-vs-unyeasted-no-more-waffling-over-waffles.html.

Tried and True: Yeasted Belgian Waffles
(Slightly adapted from Shirley Corriher, CookWise)
Serves 4-6

2 Cups all-purpose flour (or a mix of whole wheat, or buckwheat)
2 Cups whole milk or milk substitute, warm (if using 50/50 whole wheat flour, increase by 2 TBSP – if using 100% whole wheat, increase by 1/4 cup)
1/2 Cup water, warm (110-115f. – if the water is too hot it may inhibit bacteria growth, rather than promote it. I suggest an instant read thermometer)
2 tsp. active dry yeast powder
4 TBSP (or half a stick) unsalted butter, melted
1-2 tsp. sugar, depending on your preference
1 tsp. salt
2 large eggs
1/4 tsp. baking soda

All but the eggs and baking soda are mixed in advance (overnight?).  Just before making, preheat oven to 200º to hold the cooked waffles warm.  Add the eggs and baking soda and whisk.  My waffle iron takes about 1/3 cup of batter.  This recipe made 11 waffles.

I over-filled the waffle iron a few times.  Still tastes good, though.

 I like the yeasted recipe better than the first one.

From:  https://www.caloriecount.com/cc/recipe_analysis.php

Nutrition Facts

Serving Size 94 g

Amount Per Serving

Calories  164 Calories from Fat  61

% Daily Value*

Total Fat  6.8g 10%

Saturated Fat  3.8g 19%

Cholesterol  49mg 16%

Sodium  302mg 13%

Potassium  116mg 3%

Total Carbohydrates  20.4g 7%

Dietary Fiber  0.8g 3%

Sugars  3.2g

Protein  5.2g

Vitamin A 4% • Vitamin C 0% Calcium 6% • Iron 8%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium

Bad points

• High in saturated fat