(Belgium or Classic 9 4” square waffles)

1 ¾ c Milk (whole, low fat or skim)
8 Tbl Unsalted Butter (cut into 8 pieces)
2 c (10oz) Unbleached All purpose flour
1 Tbl Sugar
1 tea Salt
1 ½ tea Instant Yeast
2 lg Eggs
1 ¼ tea Vanilla Extract (Nielson-Massey’s Madagascar)

Heat milk and butter in a small saucepan over med heat until butter is melted. DO NOT SCALD. Cool mixture to 110˚ (luke warm).  Meanwhile combine flour, sugar, salt and yeast in a 3 qt bowl. Whisk to thoroughly mix dry ingredients.  Gradually add cooled milk mixture to dry ingredients, whisking until butter is smooth.

In a small bowl, blend eggs and vanilla extract.  Add egg mixture to batter, blending thoroughly with a whisk. Scrape down sides and blend together.
Place cover or plastic wrap over bowl and place in refrigerator at least 12 hrs up to 18 hrs. A sponge will form that is double in size.  Heat waffle iron ready to bake.
Remove batter from refrigerator. Stir down sponge. Place batter on hot iron to cover the entire surface without overflowing (approx 1/2 c on 4” round; 1 c on 9” square). Bake until no more steam escapes iron, approx 5 min. 

If need to hold, place on a cooling grid set on a cooking sheet, covering with a clean dish towel in a low 125˚ oven while finishing the rest.  Last 5 min remove towel to crisp waffle and serve with room temperature maple syrup and optional fresh fruit.