NYTimes No Knead Bread Recipe

Check this out... it is easy and the bread is awesome!

NYT No Knead Bread

Cheesy Poofs by Wookie

I made these once again for the annual Kate and Chris holiday potluck. They are simple to make and always impress. Plus how can you go wrong with cheese and butter?

Cheesy Poofs, aka Gougères

1 c. water
1 stick butter
generous pinch of salt
1. c flour
4 to 5 eggs
2 to 2.5 cups grated cheese -- Gruyere is good, but you could try any flavorful cheese.
1/2 cup grated Parmigiano
some herbs for flavor -- 1/2 t dried dill or oregano perhaps

Preheat oven to 375. Line two cookie sheets with parchment paper.

Start by making a basic pâte à choux. Melt first three in saucepan over high heat. When all is melted and boiling, lower heat to medium. Stir in flour all at once, stirring with wooden spoon until it comes away from the side of the pan. Remove from heat, transfer to a bowl, cool a little (not too much warmer than room temp). With an electric mixer, beat in eggs one at a time at high speed, checking the consistency after each one. The batter should just start to hold soft peaks.

Now for the cheese! Stir in all of the Gruyere and most of the Parm, reserving a little to sprinkle on top. When all is combined, drop by level tablespoons onto parchment-lined sheets, leaving at least an inch all around each poof to allow for poofing. Sprinkle tops with leftover Parm.

Bake for 30 minutes. Switch trays halfway through for even cooking. They should be puffed up and crisp on the outside. Test for doneness by taking one poof out, letting it cool for a minute, and then check to make sure the outside is still crisp. If not, cook for a few minutes longer. The inside should be airy and a little damp. Don't overcook or they will dry out.

Welcome to the new GRUBBUG

Eat it!