Yeasted Waffles

Batter should be made 12 to 24 hours in advance.

1&3/4 cups whole, low-fat, or skim milk
8 TBSP unsalted butter, cut into cubes
2 cups unbleached all-purpose flour
1 TBSP Sugar
1 tsp salt
1&1/2 tsp instant yeast
2 large eggs
1 tsp vanilla

1.  Heat milk and butter over med-low heat until butter is melted, 3 to 5 minutes.  Cool until warm to touch. 
2.  Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.
3.  Gradually whisk warm milk mixture into flour; whisk until batter is smooth.
4.  In small bowl, whisk eggs and vanilla until combined, then add it to the batter and whisk until incorporated. 
5.  Scrape down sides of bowl with rubber spatula.  Cover bowl with plastic wrap and refrigerate at least 12 hours and up to 24 hours. 
6.  Remove batter from refrigerator and whisk batter to recombine (batter will deflate).
7.  Cook waffles according to waffle iron directions.