>From: Dan Haggarty <firstname.lastname@example.org>
>Subject: Re: Blue Cheese Walnut Bread
>Date: Sun, 30 Sep 2012 10:49:41 -0400
>As a general rule of thumb, I've found that you can add up to 35-40%
>of the flour weight in inert 'aggregate',
Good information; thanks!
>If I was going to make a bread with blue cheese, I'd cube my cheese,
>put the pieces in the freezer on a cookie sheet, and add the solid
>pieces of cheese to the dough just before the final rise.
And a sprinkle of flour when cube'ing the blue cheese (or
any sticky/gooey ingredients) helps to separate the cubes.