All mechanics and cycles are working but bread dough is not heating up and baking. Can I replace a heating element or something? We have a Breadman 2500BC.

If your Cuisinart bread machine is not baking the bread properly, there could be a few potential causes for the issue. Here are some troubleshooting steps you can try to identify and resolve the problem:
1. Check the Bread Pan: Ensure that the bread pan is properly inserted into the machine and securely locked in place. Make sure it is centered and seated correctly.
2. Check the Kneading Paddle: Verify that the kneading paddle is properly installed in the bread pan. It should be securely attached to the spindle at the bottom of the bread pan.
3. Use Fresh Ingredients: Ensure that you are using fresh and high-quality ingredients, including flour, yeast, and other additives. Old or expired ingredients can affect the bread's rising and baking process.
4. Verify Yeast Activation: Make sure that the yeast you are using is active and not expired. Test the yeast by dissolving it in warm water with a small amount of sugar. If it doesn't become foamy and bubbly within a few minutes, the yeast may be inactive, and you should replace it.
5. Check the Program Settings: Confirm that you have selected the correct program for the type of bread you are making. Different programs have different settings for kneading, rising, and baking. Make sure you are using the appropriate program for your recipe.
6. Monitor the Dough: Throughout the kneading and rising process, observe the dough to ensure it is properly formed and rising. If the dough seems too dry or too wet, adjust the recipe accordingly by adding small amounts of flour or water.
7. Inspect the Heating Element: If the bread machine completes the cycle but the bread is not baked, there may be an issue with the heating element. Inspect the heating element for any signs of damage or malfunction. If it appears faulty, it may need to be replaced. In such cases, contacting Cuisinart customer support or a qualified technician for further assistance is recommended.
By following these steps, you should be able to identify and resolve common issues that may prevent your Cuisinart bread machine from properly baking the bread.

The whole process takes 3-4 hours to complete. Did you give it that much time? Next time note how many hours are on the readout just before you push "START" and let the machine countdown to 0:00 on the clock before you assume something is wrong. If you did that last time and the bread wasn't baked then your machine is broken.

By continuously do you mean forever, non-stop kneading? I'm guessing not. French bread is really nothing more than white bread dough kneaded for an extra long time. The extra kneading creates the chewyness common to French breads.

Hope this helps!

use the dough cycle

the smoke is most likely for flour spilling out and landing on the heating element. Sometimes some dough can fall in between to. Check the outer sides of the baking pan. If you don't see anything down there its probably just a dusting of flour on the element.

Hope this helps

You may have a bad heating element. If this is the case it will be hard to find that part.

Here's a solution from my wife: After the last mix in the cycle, remove the dough and place it in small bread pans and bake in the oven. She had a bread machine that mixed well, but the baking part of the machine was less than great.
Worked great for us!
k

Bread deflating or baking sunken in with a crater ridge around the top usually means too much liquid or sugar.  Try the same recipe by reducing the liquid by 2 tablespoons.  If dough appears like pie crust dough, add teaspoon of liquid down the side of the dough and observe. Add another if necessary.  Humidity and temperature affect the dough and its behavior  Do not dispair if a recipe that has been tried and true suddenly does not "work."

good day,
hope this link below will solve your problem.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste
Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz0ZZASptEr

We have not used are Breadman for the past 3 years and cleaned it up, it worked fine until heating element started to bake the dough, we had to finish it in our toaster oven, it came out just fine.