This cheese bread looks wonderful! I have KAF AP and Bread flour on hand. If I added some vital wheat gluten to one of the flours to approximate hi gluten flour, how much would I need to add? I know you can add cornstarch to lower protein in flours, but I've been wondering if there's a way to figure the percentage of protein in vital wheat gluten, say per teaspoon or tablespoon, to increase the protein percentage in flours. No real need to add gluten - just use your bread flour (with whole wheat, or 100% bread flour), and lower the water by maybe 1 tablespoon. I'm sure there's a way, knowing that vital wheat gluten is 100% gluten, bread flour is 12.7% protein (gluten), and high-gluten flour is 14% protein (gluten), to figure out how much 100% to add to 12.7% to equal 14% - anyone out there who remembers their HS math better than I do? :) PJH

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