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Belgian Waffles
January 27, 2006

These are best used with a medium to deep waffle iron. If made properly, they will be light and fluffy inside and crisp on the outside. The aroma, flavor and texture can't be matched by baking powder based recipes. Be certain to prepare the yeast mixture properly. use a thermometer if you are unsure of proper temperature for the milk. Also, crefully fold the egg whites in, don't beat them. After you have made this once or twice, try experimenting a bit. I let the dough sit for about three hours and puch it down occasionally.

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