Cheese and Herb Waffles

Cheese and Herb Waffles

Makes 8 large or 12 medium

Ingredients

• 280g (2 1/4 cups) all-purpose (plain) flour
• 1 x 7g sachet (2 1/4 tsp) instant dry yeast (see note)
• 12g (2 tsp) fine salt
• 2 tsp dried herbs (I used marjoram, thyme & oregano)
• a pinch ground nutmeg
• a few grinds black pepper
• 1 large egg
• 80ml (1/3 cup) lukewarm water
• 115g (1 stick or 1/2 cup) unsalted butter, room temperature
• 125g (4 1/2 oz or 1 lightly packed cup) grated provolone

Instructions

1. Whisk together flour, yeast, salt, herbs and nutmeg in a large bowl or the bowl of a stand mixer fitted with a dough hook.
2. Add the egg and water and mix to combine.
3. Add the butter and knead in well.
4. Add the grated cheese and knead to combine.
5. Transfer dough to a clean bowl, cover tightly with plastic wrap and refrigerate for at least an hour – it won’t rise much but will develop flavour.
6. Remove dough from fridge and bring to room temperature – could take an hour or so, depending on how long it was in the fridge.
7. Divide into 8 – 12 equal pieces and roll into balls, cover loosely with plastic wrap and allow to rest for at least 30 minutes, until they start to puff up.
8. Bake the waffles at your preferred heat setting until golden brown. I do mine for 5 minutes at medium-high.
9. Best served immediately, but you can keep them warm in an oven heated to 150°C (300°F).
10. Note: If you use active dry yeast instead of instant, activate until frothy in the water and add it to the mixture along with the egg.

Content and Image from pizzarossa