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1
Combine 1 c. of the flour, yeast, sugar and salt in a medium bowl; stir to mix.
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2
Combine lowfat milk and butter in a sauce pan: heat to 120 to 130 degrees.
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3
Pour lowfat milk mix into flour mix; stir untill combined.
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4
Add in egg; beat untill smooth.
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5
Add in the remaining 1 c. of flour; stir untill flour is completely incorporated.
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6
Beat vigerously for about 200 strokes.
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7
Let batter rest 10 min.
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8
Mix in cheese and walnuts.
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9
Divide batter among 2 well greased mini-loaf pans(4 X 7 1/2) .
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10
Put pans in a hot, draft-free place and lightly cover all three with a single sheet of plastic wrap.
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11
Let rise 30 to 45 min, or possibly untill just below the rim of pans.
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12
Bake in a preheated 350 oven 35 to 40 min, or possibly untill a wooden pick inserted in the center of the loaf comes out clean.
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13
Because of the cheese, the tops of the loves will brown before the bread is fully baked, so after about 25 min of baking, loosley cover the top of the loves with foil.
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14
Let cold in the pans on a wire rack for 20 min, then remove from pans and place on wire racks to cold completely.
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15
Do not remove the bread from the pans too soon.
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16
The loves take a while to hard up and will deflate if you remove them from the pans while they are still warm.
