Fried Bread Puffs

In a large bowl, mix yeast with 1 1/3 c warm water (110*); let stand to soften, about 5 minutes. Add flour; stir until stretchy. Cover bowl with plastic wrap, set in a warm place, and let dough rise until doubled, about 1 1/2 hours.

In a deep 3 - 4 quart pan, heat 2 - 3 inches salad oil to 400* on a deep-frying thermometer. Punch down dough and pull out 1 1/4 inch ball size piece (dip your hands in water to prevent sticking). Push a piece of cheese into the center of the ball; pull dough around to cover completely.

Slip dough balls into hot oil as filled. Cook about 6 puffs at a time; do not crowd. Stir occasionally to separate pieces. Fry until puffs are golden brown on 1 side, about 2 minutes, then turn over and brown other side, 2 minutes more. Lift from the oil with a slotted spoon, briefly draining.

Place cooked puffs in a single layer on a pan lined with several thicknesses of paper towels; keep warm while cooking remaining dough. (If made ahead, cool, cover and store at room temperature up to overnight. Reheat in a single layer on a 10- by 15-inch baking pan in 500* oven until crisp, about 3 minutes.) Mound on a platter and serve hot.