The top of the bread normally rounded it now for some reason inverted and seems to not rise the rest of the way

This is probably caused by a large bubble forming in the dome. Try cutting back on the yeast by a half teaspoon. Bread maker recipes are a hit or miss situation.

Looks like you have the same bread man machine I have. My metod is too unplug the machine for a half hour then put it through a second round of mixing. At the end of secound mixing I place the dough in a bowl greased and large enough for the dough to rise one last time oil top of dough cover with a towel on top of stove turned on set to the desired temperature. Keep dough away from any drafts. Once dough has doubled in size usually about one hour, take dough from bowl and divide it into buns or loafs of bread. Let dough rise again covered. Place in oven bake for about 15 minutes or longer until desired color, bread is done when you tap the top of it and it has a hollow sound, remove from oven let cool in pan for about 5 minutes, then take bread out of pan and place on a rack that allowes air to flow all around it. The reason for the rack is that baked bread that is allowd to cool on a fly surface will cause the bread to sweat on the bottom. Make sure yeast is good not expired or left out in the open

Check if yeast is old out of date, expired. When making bread most items should be at room temperature unless the recipe calls for milk to be heated to a certain temperature. Follow instructions carefully. Note the differences in Canadian and American flour you will need more American flour if you are using American flour in a Canadian recipe. When making bread the type and or brand of flour will effect the outcome , humidity also affects bread. As to the outcome of bread kneading , resting, texture are something you learn. If dough is to dry add 1 tablespoon of water at a time , if too wet add 1tablespoon flour, dough should neither be sticky or to dry , should feel like silk . Seasons change the affect of how flour works. Drafts also effect dough, when dough is left to rise it should be placed in a place away from drafts and is warm. A well greased bowl large enough so that the dough can double in size this usually takes about 1 hour don't rush this part. Dough should be greased on top so it will not stick to what it covered with. Once the dough has doubled in size punch it once done, either cut into loafs or into buns, place desired greased pans cover let rise again about one hour. Put in oven set at required temperature , set timer for 15 min, check for brownness, if it is not to your liking leave it oven for another 5 mins, bread or bun's are done when they are tapped on top and it sounds hollow take out of oven let rest in pans for about 5 min's, place cooked bread on rack and let cool, do not place on flat surface as the bottom will sweat it needs to have air flow all around it to cool properly. PS remember making of bread is a labour of love, because it lets you take out any anger while you beat and fold the dough, the dough loves you for this and it will give back to you a light and airy texture. Keep on loving.

Next time follow the same recipe but remove 2 TBSP of liquid from your measuring cup before putting it in the pan

A couple of ideas. Firstly get fresh yeast, I use active dry yeast from the bulk barn, it is way cheaper than "breadmaker yeast" and I use a bit more. When I want more rise to my bread, I add an egg, which works wonders.

No, but it will not be making any noise, during the rise phases except for what is called the "punch down" that is usually just a few seconds of agitation, then it rests again.

You can always select a darker crust, but first tell me what kind of flour you are using. Are you using all purpose flour or bread flour?

The rapid rise will not produce as good a texture of bread as the normal full program. Never let the yeast come into contact with liquids or fats in the pan. It must stay dry.

Watch/listen to the machine your machine. After the last knead cycle, remove the paddle from the bake pan before the dough rises, continue to bake as normal.

I had the same problem and I changed the regular white flour for the one especially made for bread. Now I have big loaf of bread.