how to add solid ingredients to Cottage Herb loaf?
I am planning on making the Cottage Herb loaf from Laurel's book. I've made it before and liked it a lot. This time, I want to change things by substituting red onion, adding cubed cheese and rosemary (instead of dill and parsley). What adjustments do I need to make to the dough to accommodate the cheese, so that it is still able to rise? And what is the maximum amount of cheese I can add? I am thinking around 4 oz of hard chese.
As a sidenote, am I the only one puzzled by solid ingredients (such as onions and cottage cheese) being measured in milliliters, which are used to measure fluid? I always wonder how I am supposed to measure. For liquids, such as honey and oil, I just use density to calculate weight, but what about solids? Fortunately, her recipes are forgiving and always work for me.
Here is the list of original ingredients:
1/4 cup minced onion (60 ml)
2 Tbs oil (30 ml)
7 g active dry yeast
120 ml water
235 ml cottage cheese
120 ml parsley
1 tbs dill
22 ml honey
8.25 g salt
375 g whole wheat flour
Any advice would be appreciated.