1/4 c. warm water (not hot)
1 pkg. active dry yeast
1 3/4 c. lukewarm milk (scalded then cooled)
2 tsp. salt
3 eggs
1/4 c. soft butter
2 c. Gold Medal flour

Dissolve yeast in warm water. Add milk, sugar and salt. Beat in rest of ingredients with mixer. Cover and let rise in warm place about 1 1/2 hours. Stir down. Cover and set in refrigerator overnight. Pour in waffle iron. Bake until brown and crisp, 3 to 4 minutes. Makes 8 waffles.