Dough does not rise finished loaf short and very dense I bake the bread in the garage where the ambient temp is in the 90s,the yeast I use is Red Star it was kept in the freezer for about a month before I started useing it.

I am not a baker but I do know dough rises either by the action of live yeast producing carbon dioxide or by the chemical action of bacteria + chemicals as in soda bread.
Soda bread doesn't rise very much and produces a fairly dense bread. A portion of active dough is kept from every batch to start activity in the next batch and in this way the cultures in many artisan breads are unchanged over the last century or two.

Yeast risen bread dough needs 10 minutes of energetic kneading after mixing and then about an hour in a warm place until it has doubled in volume before baking. Be sure to use live yeast and be careful with the amount of salt in the dry ingredients.

There are many recipes online.

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!

There will be no need to extend the baking time on your uncooked loaf for if the loaf is uncooked as you say cooking it longer won't make things any better. I suspect you need a bit of tutoring regarding the fine art of using a bread machine.

Here is the assistance I offer:

White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity hindering it from blending with liquid ingredients during the initial kneading phase so always be certain to store your flour in a burped & sealed freezer bag.

Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.

Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.

Water: Use only drinking or filtered water, never tap, boiled or distilled.

Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.

Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.

Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.

Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.

Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.

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If it's heating at all, the element is probably good. If it is cooked partway, but not fully, that could be because it isn't rising. Make sure the dough is the right consistency before baking, as a different flour could have a different moisture content, thus requiring a different amount of water. Make sure there is sugar in the dough for the yeast to "eat" or it will not rise. If all else fails, try other yeast. Your can also test the yeast by proofing it. Put a teaspoon of the yeast in a cup of warm water with a teaspoon of sugar. It should foam and bubble in 5 minutes or so. You can find more detailed directions on testing the yeast by searching "proofing yeast" on a search engine. Good luck.

Fast Action Easy Bake yeast is supposed to help with improving the volume of a loaf, but you can add 1/4 tsp of Vitamin C powder (ascorbic acid) to whole wheat loafs to improve the rise. Sometimes mixing the flours helps as a small amount of white (30%) can make the loaf less dense. Make sure you use the best quality flour you can afford - the cheap ones don't always make such a good loaf.

Try 'proofing' your yeast; I've gotten a couple of NON-stale dated envelopes that caused the same problem.
If they are baking through, there isn't likely anything wrong with the bread maker unless the rising temperature is no longer right. During the rest time, feel inside the container to see if the dough is getting enough warmth to rise. 

Here's the instructions for Model HB-215. Source =>
http://www.globalgourmet.com/forum/index.php?topic=47.msg222
The post below this post says Chef Mate - Models HB12W, HB215 and CM725 only! So, it might be the same instructions.

Chefmate Bakery Oven Model HB-215
Modes:

• Standard 1.5 lb normal crust: Bakes a 1.5 lb basic loaf of bread in 2 hrs 30 min.
• Standard 1.5 lb dark crust: Bakes 5 min longer.
• Standard 1 lb normal: Bakes a 1 lb basic loaf of bread in 2 hrs 20 min. No “dark” option.
• French mode: Bakes a French loaf of bread (salty taste) in 3 hrs 40 min.
• Sweet mode: Bakes a sweet flavor loaf which tastes like a butter roll in 3 hrs 40 min.
• Doughmode: Use this mode for making dough for rolls, croissants, doughnuts,etc., which you want to bake in your conventional oven. Prepares doughin 1 hr 20 min.

Control Panel: (when pressing a controlbutton, be sure to hold it down until you hear a “Beeping” soundindicating contact has been made.

• Display: Shows the time remaining until a mode is completed. Can also display timer setting or mode selected.
• Select button: Push to select mode: Cycles through modes in following order:
  Normal 1.5lb -> Dark 1.5 lb -> 1 lb -> French -> Sweet -> Dough
• Start button: Push to start processing the mode selected.
• Stop button: (press for one second to take effect)
  Push to turn off power after baking is completed or to reset the mode or timer.
  If used after a mode is started, it will stop it.
• Timer set buttons: Up arrow: advances timer setting 10 min each time pressed.
  Down arrow: sets timer setting back 10 min each time pressed.

Ingredient Information

• Flour– Use flour that is marked “bread flour” or “better for bread”. (Thesewill usually be labeled as having more gluten than regular flour.)
• Dry Skim Milk – This enhances the flavor and adds to the nutrition of the bread.
• Butter – Butter adds a rich flavor to the bread and makes it soft.
• DryYeast – Yeast is necessary for causing the dough to rise. Select readyto use yeast which needs no preliminary fermentation. Use only activedry yeast. Don’t use 50% faster dry yeast.
• Sugar – Sugar speeds up the dough rising process, adds flavor, and makes the bread soft and the crust brown.
• Salt – Salt controls the activity of the yeast and makes the dough firm.
• Water– Gluten is formed when flour is mixed with water. This allows thedough to rise by retaining air. The amount of water and its temperatureare very important. Usually, the water temperature should be between 68F/20 C and 77 F/25 C. When the room temperature is over 82 F/ 26C, usecold water (about 41 F/5 C). When the room temperature is under 50 F/10C, use lukewarm water (about 100 F/38 C).

Operating Instructions

Baking a standard loaf of bread using Standard Mode.

Ingredients for 1 lb loaf for 1.5 lb loaf
Water 7 ½ ounces (210ml) 9 ½ ounces (270ml)
Bread Flour 2 1/3 cups 3 cups
Dry Skim Milk ½ tablespoon 1 tablespoon
Sugar 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons
Butter 1 tablespoon 1 ½ tablespoons
Dry Yeast 1 ½ teaspoon 1 ¾ teaspoons

1. Open the lid and remove the bread case (hold both sides of handle and turn counterclockwise.
2. Position the kneading blade on the drive shaft. (remove any crumbs from drive shaft.)
3. Place ingredients into the bread case. Add ingredients in the following order:
Pour in the proper amount of water.
Add the flour, sugar, salt, butter, and dry skim milk – in that order.
Place the dry yeast on the center of the flour.

Note:When using the timer, make a hollow depression in the ***** of flourand pour the dry yeast into it. Do not let the yeast touch the water orthe dough may not rise properly.

4. Place the bread case into the body of the baker. Turn clockwise to lock
5. Close the lid.
6. Plug in to outlet. (after being plugged in the number “0 00” will flash in the display.
7. Setthe standard mode. Press the select button to set the mode to Normal,Dark, or 1 lb, depending on your preference and the amounts ofingredients used.
8. Start. Press the START button. The timereadout in the display will begin counting down the minutes from theamount of time required for the mode you have selected.
Steam may rise from the vent on the back of the lid during operation.
When baking is finished, the buzzer will sound three times and the display will read “0 00”
9. Removingthe bread case. When the buzzer stops, press the STOP button and openthe lid of the baker. ( The heater in the unit will keep operating tokeep the bread warm for a while after baking is complete. When removingthe bread case, always be sure to press the STOP button to turn off theheater.) Using the handle and oven mitts, remove the bread case. Thehandle and bread case will be very hot. Do not place the heated breadcase on the body of the baker, table cloth, or plastic surfaces.
10. Removing the bread from the bread case.
Usingoven mitts, turn the bread case upside down and gently shake it toremove the bread. The surface of the bread case is slippery, so be sureyou have a firm grip.
If the bread can not be easily removed, turn the drive shaft on the bottom in both directions so loosen the bread.
Place the bread on a wire rack or similar surface to cool.
Note: when baking is completed, remove the bread as soon as possible. If leftin the case for a long period of time, its surface will become stickyand the flavor will be lost. If the kneading blade comes out with thebread, use a plastic or wooden utensil to remove it. CAUTION: it willbe hot.
11. Remove the plug from the outlet.
Baking a French loaf of bread using the French mode
Follow the above instructions, except select French mode in step 7 and use the following ingredients in the order shown:
Water 9 ½ ounces (270ml)
Bread Flour 3 cups
Sugar 1 ½ teaspoons
Salt 1 ½ teaspoons
Butter 1 ½ tablespoons
Dry yeast 1 ¾ teaspoons
Baking a sweet flavor loaf of bread using the Sweet Mode
As above, but select Sweet Mode in step 7 and use the following ingredients in the order shown:
Water 7 ounces (200ml)
Egg (medium size) 1
All Purpose Flour ½ cup
Bread Flour 2 1/3 cup
Dry Skim Milk 2 tablespoons
Sugar 2 tablespoons
Salt 1 ½ teaspoons
Butter 3 tablespoons
Dry Yeast 1 ½ teaspoons
How to use the timer. (The timer function cannot be used with Sweet or Dough modes)

The timer extends the time from pressing START until the baking completes.
1. Place all ingredients into the unit and plug it in.
2. Select the desired mode
3. Press up arrow once. The normal time for that mode will be displayed: 2:30 for a standard loaf.
4. Keep pressing up arrow (or down arrow) until the desired time to completion is displayed.
5. Press the START button to start the delayed timing.
Preparing a dough for handmade bread using the Dough mode.

1. Follow steps 1 through 6 for standard loaf. Select Dough mode in step 7.
2. Press START to begin the dough making process. It will take 1 hr 20 min. The display will show the time remaining.
3. Thebuzzer will sound 3 times to let you know the dough is ready. Take itout and shape it as you wish for baking in a conventional oven.
4. Unplug from outlet.

Try using a little less yeast or slightly more flour. The dough is either not quite stiff enough or slightly too much yeast.

The one thing that rises bread is yeast. You have some super duper yeast if the breadmaker suggests a certain amount and you keep getting the same results. You can either reduce the rise time -- or the amount of yeast -- or both.

The paddles fit two ways, so what you must do is have them facing opposite ways, then they fight with each other and elongate the loaf