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

1 egg

8.25 g salt

375 g whole wheat flour

Any advice would be appreciated.

Yulika