That's not a good sign. This will keep your bread from rising properly and baking, obviously.
If you are still under warranty, contact your manufacturer, otherwise, you can still use the machine to mix but you will need to use your oven to finish your bread.
If your bread is not rising in the machine:
- Remove mxing chamber from machine
- If the chamber is not removable, UN-PLUG THE BREAD MACHINE so the blades DO NOT TURN.
- Be careful of the mixing blade in the chamber
- Remove dough gently with slightly oiled hands into a lightly oiled bowl with room for about 2x the volume of the dough
- Cover with plastic wrap to prevent the dough from drying
- Place the bowl of dough in an unheated oven and leave the oven OFF
- Place an empty lasagna pan in the cold oven on a shelf below the dough or on the floor of the oven if there are no exposed elements
- Boil some water and pour it carefully into the lasagna pan
- Close the oven door - You have just made a proofing box. The steam and heat from the boiled water is sufficient to make a great proofing cabinet out of your oven hot box
- Allow the dough to rise to about twice the original volume
- remove the dough from the oven and remove the pan of water
- continue with the baking instructions below
If your bread is rising in the machine or you have finished the above instructions:
- Remove dough gently with slightly oiled hands into bread pans. Breadmakers are different sizes so you may need to use one or two pans. Or make an artisan style loaf on a cookie sheet lined with parchment.
- Be careful not to compress your risen dough as this will make the loaves dense
- You may also choose to make buns by separating the dough into smaller balls and placing on parchment lined cookie sheets
- You can allow the dough to rise again for a short time in the proofing box above but I would just leave them on the counter under clean towels to prevent drying for say another 20 minutes. Over-rising bread should also be prevented. The result will be 'deflated' looking bread.
- Preheat your oven to 375F and bake the bread until it is golden and makes a hollow sound when thumped on the top or the bottom crust
Personally, I love that a machine will mix and knead my dough for me while i go do something else but I don't like the appearance of a machine baked bread. I like the artisan hand-made look. I recommend you keep the breadmaker until you find one you like that is drastically reduced in price and just use the artisan proofing & baking options above.
If you have a Pizza Stone, you can also try that for baking an artisan bread. Use the breadmaker as the workhorse, use your oven as an artist.
Good Luck and may the Yeast be Lively!