I suspect "strong" flour is high gluten bread flour. In which case it will rise all over the place already, and be out of control if you add more gluten.

My first thoughts are that that is you don't have enough yeast and you have too much liquid for that much flour. My rule of thumb is 1/3 cup per cup of flour. The water, with the oil, makes it too wet. Try it with an even cup of water, and use 2 to 2 1/4 teaspoons yeast.

With a recipe acting up in a new device, your best bet is to make bread without the bread machine to see if the equipment is the problem.

My standard recipe, I make a couple of times a week, is for a three pound loaf:

2 3/4 teaspoon instant yeast
3 cups bread flour
1 cup whole wheat flour
1/4 cup brown sugar
1 1/2 teaspoon salt (use 1 tsp if using regular flour)
~1 Tablespoon olive oil (I don't measure, I just pour a little in)
1 1/3 cup water

For those not using a bread machine, go through the usual bread steps (one way is to mix the yeast into 1/2 of the dry flour, add all of the liquid and beat it for a couple of minutes, then add the flour and the rest of the ingredients). Let it rise once, punch it down, shape it, put it in a greased bread pan and let it rise again, then bake in a standard oven at 375 for about 40-45 minutes. I use a convection oven, so I bake it at about 350 for only 25 minutes and it is perfect.

SRS