Breadman plus help! "flat" top on breads

[luv-my-boys]

I was wondering if you more experienced bread makers could help me. I have used my Breadman plus for the last 9 yrs and love it. Literally I bake bread at least 2x a week in it for us. Its the best organic economical choice for us and who dosent love warm bread with a slather of butter

My issue is when I try to add things to the bread. We have our basic recipes down pat. The issue is when I add things like today I used a basic white recipe and wanted to add olives and blue cheese crumbles. the bread top comes out flat almost as if it is deflated? I dont know what im doing wrong because this recipe works great and is very tasty without the "flat top" when I dont try to add things. I would love to add different cheeses to our bread and other tasty things like cranberries and nuts but dont like the "look" of a deflated looking bread. This is not a one time occurance but everytime I try to add extras to the recipe. the bread is completely cooked other than that issue here is the recipe any ideas?

yields a 2 lb loaf
1.5 c warm water
2 tbsp veg. oil
1.5 salt
4 c flour
2.5 tsp active dry yeast
today I added about 1 0z of sliced olices and about 2 tbsp of blue cheese crubles and a sprinkle of garlic powder

[elanorh]

You have added liquids. So you will need to bump up the flour a little. Have you tried adding about 1/4 to 1/3 cup flour (depending on what you've added), and bumping up your gluten a little? Or, do you use vital wheat gluten at all?

[tashantx]

same thing happens to me when I add wheat germ or bran....not liquids but they make the flat top. And it isn't everytime, I just thought it was one of those kitchen mysteries.

[luv-my-boys]

Originally Posted by elanorh

You have added liquids. So you will need to bump up the flour a little. Have you tried adding about 1/4 to 1/3 cup flour (depending on what you've added), and bumping up your gluten a little? Or, do you use vital wheat gluten at all?

No I havent bumping up the flour, I'll give that a try. My recipe dosent call for vital wheat gluten as its all purpose flour. Its almsot as if the loaf was rising and someone poked a whole and it was deflated, still yummy just not pretty