In a medium bowl, combine 1 cup of bread flour, rapid rise yeast, granulated sugar, and salt. Stir to mix.

In a saucepan, combine lowfat milk and butter. Heat to 120 to 130 degrees.

Pour the lowfat milk mixture into the flour mixture. Stir until combined.

Add in the egg. Beat until smooth.

Add in the remaining 1 cup of bread flour. Stir until flour is completely incorporated.

Beat vigorously for about 200 strokes.

Let the batter rest for 10 minutes.

Mix in the crumbled blue cheese and minced walnuts.

Divide the batter among 2 well-greased mini-loaf pans (4 X 7 1/2).

Put the pans in a hot, draft-free place and lightly cover with plastic wrap.

Let rise for 30 to 45 minutes, or until just below the rim of the pans.

Bake in a preheated 350-degree oven for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean.

After about 25 minutes of baking, loosely cover the top of the loaves with foil to prevent over-browning.

Let cool in the pans on a wire rack for 20 minutes, then remove from pans and place on wire racks to cool completely.

Do not remove the bread from the pans too soon. The loaves take a while to harden up and will deflate if you remove them from the pans while they are still warm.