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My reason for thinking that it had too many add-ins for the amount of gluten was an article that I read by Shirley Corriher. It was about making cheese bread and she gave the formula for adding cheddar cheese to bread. I tried to find the article but my copy of her book is a PDF and it is a PIA to find anything in it. To me, the amount of yeast seems about at 2 teaspoons; the only other thing that I can think might cause this is too much moisture.
My reason for thinking that it had too many add-ins for the amount of gluten was an article that I read by Shirley Corriher. It was about making cheese bread and she gave the formula for adding cheddar cheese to bread. I tried to find the article but my copy of her book is a PDF and it is a PIA to find anything in it. To me, the amount of yeast seems about at 2 teaspoons; the only other thing that I can think might cause this is too much moisture.
