CRISP-CRUSTED, FEATHER-LIGHT RAISED WAFFLES

1 package active dry yeast
1/2 cup warm water
2 cups warm whole milk
1/2 cup butter, melted
1 teaspoon sugar
1 teaspoon salt
2 cups bleached all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Sprinkle yeast over warm water in very large mixing bowl and let stand 5 minutes. Add milk, butter, sugar, salt and flour and beat until smooth. Cover bowl with plastic wrap and let stand overnight. In warmer climates, refrigerate; in an air conditioned house around 70 degrees or a cool climate, leave at room temperature.

WHEN READY TO COOK WAFFLES:
Beat in eggs and baking soda. The batter is very thin, and most waffle irons will need 1/2 to 3/4 cup batter.

Bake in hot waffle iron. Serve immediately.

TO MAKE AHEAD:
Batter keeps for several days in the refrigerator. Use a large container because it will expand.

Yield: 8 waffles
Source: Cookwise: The Secrets of Cooking Revealed by Shirley Corriher

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