Overnight Yeast Waffles

Waffles with a different flavor.

Family 6-8 Waffles:
2 c. milk
1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/3 c. melted butter
1 tsp. salt
1 tsp. sugar
3 c. sifted flour
2 eggs, beaten
1/2 tsp. baking soda

Doubled 12-16 Waffles:
4 c. milk
2 pkgs. active dry yeast
1 c. warm water (105-115 degrees)
1/3 c. melted butter
2 tsp. salt
1 tbsp. sugar
6 c. sifted flour
4 eggs, beaten
1 tsp. baking soda
Family size and double: Scald milk; cool to lukewarm. Put water in large bowl, sprinkle in yeast. Stir until dissolved. Add milk, butter, salt, sugar and flour; mix thoroughly with rotary beater until batter is smooth. Cover and let stand at room temperature overnight. When ready to bake, add eggs and baking soda; beat well. Cook on waffle iron. These waffles have a biscuit like taste. They are good served with warm cherry sauce for a company breakfast or brunch. Be sure to use a really big container for they rise high overnight.
Rachel