Waring PROFESSIONAL BELGIAN IB8465 - Manual (Page 10)

9
½ cup warm water
1 teaspoon granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1½ cups all-purpose flour
1
cup graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon finely chopped lemon zest
2 cups warm milk (about 105°F)
3 large eggs, separated
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Measure water into a large bowl. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve. Let stand
10 minutes. In a separate bowl, combine the flour,
graham cracker crumbs, ¼ cup sugar, salt, ginger, and
lemon zest; stir to combine. Add the milk, egg yolks,
melted cooled butter, and vanilla to the yeast mixture.
Stir until smooth. Add the dry ingredients and beat until
smooth, using low speed of a hand mixer. Cover with
waxed paper and let stand to rise in a warm, draft-free
place for 30 minutes.
Beat the egg whites until stiff, but not dry. Gently fold into
the batter.
Preheat your Waring Pro ® Belgian Waffle Maker on
setting #4 or preferred setting (green indicator light will
be illuminated when preheated).
For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.
Use the measuring scoop to measure out batter, spread-
ing evenly into waffle grids. Close lid and rotate 180˚ to
the right and bake in the hot waffle maker until beeper
sounds. Rotate waffle maker 180˚ to the left. Remove