Help - the stirrer keeps sticking, the motor strains to turn it round but it won't go when the dough is in, its too heavy. The last loaf I made I had to take the dough out of the machine and kneed it myself until the stirrer stopped stirring, then I put it back in to cook. Is the whole machine broken??

Afraid so. The stirrer /paddle will leave a hole in your bread, but make sure the bread is totally cool before removing it. If you do not want a hole, then use dough setting and make a loaf that way. I do that and I also make buns. Good luck.

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

Let pan and loaf cool for about 10-15 mins then try to slide it out then. Also you can very gently ease a plastic knife around the top of the bread, to see if this helps.

Hi greatdane,

Plz find below the recipe for White Bread:

Ingredients:

• 6 to 7 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons shortening
• 2 packages quick acting or active dry yeast
• 2 1/4 cups scalded milk cooled to about 120°

Preparation: Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle. Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain. Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches. Starting at 10-inch edge, roll dough tightly; pinch long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped. Makes 2 loaves of white bread.

Not fully understanding this but it sounds like you are opening the lid too much and spoiling the rise. Only open the lid when at the dough stage if necessary.
Bread will not keep warm, it will steam and go wet and soft in the pan. Open the lid when the cycle has finished and remove the loaf.
Try re-setting your machine by holding down the start button till the display goes out.

The Nylon Worm Gear has stripped. This is designed into the part so if the Mixer gets overloaded, it won't burn out the motor. Which is odd if you have the reset switch like I do.

Part# 4162897

You can buy it online at Kitchenaid.com

Black and Decker bread machines need a little more water in the dough, about two tablespoons for a two lb loaf. If the loaf does not rise enough, cut back on the salt about 1/4 teaspoon at a time, no less than one teaspoon for 2 lbs or the bread will be all full of large bubbles.
Here is my owner's manual:
Bread machine recipes

This sounds like a mixing problem. Put all the liquids in the bottom, then the dry, and finally the yeast on top so it mixes last.

After the first mixing, the dough should be a ball with nothing sticking to sides.

MEASURE ingredients carefully!

Verify that the paddle turns freely. If it doesn't, then dis-assemble the paddle and clean bearing and shaft. Lube with foodsafe grease before re-assembly.

The Teflon coating on the inside of the pan has worn. You will need a new pan and probably also a paddle. In the meantime you could try spraying the inside of the pan with cooking oil prior to each use.

Try to buy bread mixes that are in proportion to your machine. I had a machine that mads 2-1/2 pound loaves. I could only find mixes for 3/4 pound loaves. I had to buy multiple mixes, put them together and divide them by weight. I gave the machine away.