Tag Archives: Yeast

I <3 Raised Waffles + Oven Bacon

AcornWorkflow-2010.06.29 14.31.49.png

Holy cow am I having a sugar craving….I don’t know what it is…maybe all the fudge I ate in Colorado. I think there is probably enough fudge in Colorado alone to feed the entire world. EVERYONE sells fudge, what a wonderful place.

I’m sitting dangerously close to the kitchen where the sugary cereals reside and I’m totally jonesing for a huge bowl of honey nut toasty o’s and some ice cold milk. I figured writing a post might keep my hands occupied and prevent them from wandering into the bag of cereal.

Back to the point..this post is about raised waffles. Delicious, buttery, yeasty, light, crisp, maple syrup hoarding waffles. I know I’m probably the hundred millionth person to blog about these waffles but I have to, because, everyone should know about them and everyone should make them and maybe just maybe you hadn’t heard about them before and now you know and your life is like 150% better now that you do. (talk about a run-on sentence) So here goes.

Raised Waffles

AcornWorkflow-2010.06.29 14.32.00.png

This recipe is really nothing new. I think it was actually in the original Joy of Cooking, but until I read about it on eatmakeread I was completely ignorant to it’s existence and now I am in love. The steps and ingredients that I modified from the original recipe have been noted.



  • 2 ¼ tsp instant yeast or active dry yeast. (If you have instant yeast go ahead and add it in with the dry ingredients and if you only have active dry yeast dissolve it in the 1/2 cup of warm water)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 cups bleached all-purpose flour
  • ¼ tsp baking soda


  • 2 large eggs
  • ½ cup warm water
  • 2 cups milk (I used 1%, but you can use whatever milk you like, the original recipe calls for whole milk)
  • 1 stick of butter, melted


  1. In a large mixing bowl (emphasis on large because the yeast will cause the batter to rise) combine the flour, yeast, melted butter, sugar, salt, milk and water and, using a standing mixer or some old fashioned elbow grease, beat until smooth.
  2. Cover the mixing bowl with saran wrap and let sit on your counter overnight. If you’re living in an extremely hot climate without adequate AC, say over 75 degrees F, go ahead and put it in the fridge, but otherwise the counter should be fine.
  3. the next day

  4. Pre-heat your waffle iron.
  5. Beat in the eggs and baking soda.
  6. Ladle batter onto your hot waffle iron and cook until lightly golden and crisp.
  7. EAT! 🙂

AcornWorkflow-2010.06.29 14.32.44.png

This was the awesome, I’m guessing 70’s, waffle iron that was provided in the rental home. What I liked most about it was that it made square waffles! My waffle iron does the big round ones, which are fine, but I like square better.

Oven Bacon

AcornWorkflow-2010.06.29 14.32.34.png

This is really simple, but you have to have patience, it takes about 20 minutes. Take it from me, be patient, it’s well worth the wait.


  • BACON!!!!


  1. Pre-heat oven to 375.
  2. Arrange bacon on a cookie sheet. It’s ok if the strips are slightly over lapping.
  3. Bake for 15-20 minutes or until desired crispiness.
  4. Eat!

AcornWorkflow-2010.06.29 14.32.10.png

Bacon in action! This is a dish dubbed “The Murph Pack”. I’ll post this recipe another time.



Pane Italiano

AcornWorkflow-2010.05.05 09.47.12.png

I am on a bread roll (wink wink…nudge nudge…ok I’ve fulfilled my bad pun quota for today) What I mean is, as soon as I wake up, I start thinking about what loaf I want to make, what recipe challenge I will conquer today…but then I have to take a deep breath and remind myself that there are still 2 huge loaves of bread from yesterday, that we still have to eat, before I can make more. ITS TORTURE! It’s not even that I don’t want to eat the bread, because I do, and I am, but I am only one woman and there is, unfortunately, a limit to the amount of bread I can stuff in my face on a daily basis. That physiological limit is truly limiting my hopes, my dreams, my aspirations, of baking bread everyday!

Or maybe I’m being dramatic, that happens every once and a while.

I shall persevere, but for now here are some photos from my Italian bread experience. It turned out well, and I have been enjoying some delicious lunches of pesto, provolone, and goat cheese toast w/ a side of olive topped cucumbers. Mmmmm.

AcornWorkflow-2010.05.05 09.58.57.png

This was a relatively straight forward bread recipe. It calls for a biga which is a preferment. For the biga, you basically use the same recipe for the bread but you mix it up a day before and then add it to the main recipe the next day. It adds a more developed flavor, which is always a plus. I kind of want to see what happens if I let the biga sit for two days prior, but I’m a little concerned it will end up tasting too yeasty.

AcornWorkflow-2010.05.05 10.02.23.png

I wanted to include this image for you because I thought it looked like intestines (teehee) and I’m kinda immature like that. You take the biga and cut it up into ten or so pieces and mix it into the main dough. Mine just happened to look like entrails.

Happy last day of classes all you U of A students! I know I’m excited…OH OH and it’s Cinco de Mayo, happy that too!