1) Combine the water, butter, and salt in a medium-sized saucepan set over medium heat, and bring to a boil.
2) Add the flour and bread flavor and stir vigorously with a spoon until the mixture is smooth and follows the spoon around the pan, about a minute.
3) Remove the pan from the heat, and let the mixture cool for 5 minutes.
4) Transfer the dough to a mixer, and beat in the eggs one at a time, until you have a stiff, smooth batter.
5) If you have a deep fryer, add your favorite frying oil (we prefer peanut oil) and preheat the oil to 375°F. Alternatively, use an electric skillet or a large pan set over a burner. Add 1" of oil, and heat to 375°F — you can test with a candy thermometer, or by dropping a test ball of dough into the oil and seeing if it fries in the indicated amount of time.
6) Drop 1" balls of batter into the hot fat — a teaspoon cookie scoop works well — making sure not to crowd the pan, as the balls will expand.
7) Fry the puffs for about 5 to 7 minutes, turning them over occasionally. They'll expand, and some will probably burst (gently), giving them an interesting shape.
8) Remove the puffs from the fat when they're a medium tan color, and drain/cool on paper towels. These are best served warm.
Yield: 40 to 44 puffs.