Can I double the dough recipe

You should take the dough out of the machine at the start of the final rise (the second rise for most bread recipes) for shaping. This is true for bread machines and breads made with other methods.
See page 29 (page 35 of the PDF) of the BreadMan Ultimate Bread Machine manual for an example of this timing. This manual is available here: http://www.useandcaremanuals.com/pdf/TR2200C.pdf .

The baker in my family prefers to hand knead her dough. The first rise is always done in a bowl. The second rise is in the bread pan or on a baking sheet after dividing the dough and shaping the loaves/buns.

Cindy Wells

Oatmeal cookies
Makes 20 cookies 1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
dash of nutmeg (optional)
dash of ginger (optional)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 1/2 cups quick cooking oats
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray with non stick spray.
In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, nutmeg, ginger, baking soda, salt, baking powder and in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet . Flatten with the bottom of a measuring cup dipped in sugar.
Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to rack to cool completely.

DIRECTIONS

1. Put yeast in bread machine (I use the top rated one at: http://bestbreadmaker-review.com) first on bottom, then flour, sugar and salt.
2. Then melt butter in microwave. Add beaten egg, milk and water.
3. Pour onto dry ingredients in bread machine on the dough setting.
4. When dough is done, put it onto a lightly floured surface.
5. Knead in enough flour to make it easy to handle.
6. If it is too elastic, cover and leave 10 minutes.
7. Use floured rolling pin to roll out dough on floured surface.
8. Roll out into rectangular shape to approx 1/4-inch thick.
9. Use filling and spread over entire surface of dough with spoon.
10. Roll up dough.
11. Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
12. Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
13. Bake in a 350° oven for about 25 minutes, light brown on top.
14. When done, make glaze and swirl over buns.

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.

Here is a recipe from Jamie Oliver's website. http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta

He has some good recipes that are very easy to follow.

If you want to use the bread machine immediatly, boxed bread mixes from grocery stores will have generic instructions on the back of the box that can be used universally by most bread making machines. However, if you are wanting the manual and recipies to the particular machine, sometimes the place you purchased it from will allow you to photocopy one from a new one on the shelf. You would need your receipt to prove the purchase. Google Search is also an excellent way to download copies. The contact information on the box will too. In the meanwhile, if you want to make perfect bread follow this recipe BUT>>>do not use the machine for this recipe, use a large bowl to raise the dough.
4 large bread loaf pans, lightly greased with 1 teaspoon vegetable oil each. Set aside

4-6 cups+ flour
1/3 cup evaporated milk
3 2/3 cups water
1/4 cup active dry yeast
1/4 cup salad oil
1/8 cup table salt
1/6 cup sugar

Put the water and evaporated milk in a glass bowl and microwave to 120*~about 2 minutes. It should feel very warm to the touch but not as hot as a cup of hot coffee.
while microwaving, take a second very large bowl (big enough to hold a family size bag of chips)
put the salad oil, sugar, salt and yeast in and stir till mixed.
Add the very warm but NOT extremely hot milk water to the dry mixture. Use a swizzer to mix. Start adding the flour till very thick. Take swizzer out and add more flour gradually until it can't absorb more and is no longer sticking to the sides of the bowl. Shake more flour on a clean counter top and work the dough 3 minutes until smooth and not sticking to the counter. Place dough in another very large bowl. Cover with plastic wrap, place in a warm area such as the vent area of a 225* oven to rise. Punch down after double in size (about 30 minutes). Divide into 4 equal portions. Shape and place in pans. Rise 15 more minutes. Heat oven to 375* bake till golden brown on top and a finger tapping sounds hollow.
Wrap in plastic wrap when cooled slightly to keep moist. Refrigerate loaves to keep longer.

This recipe can be used for cinnamon rolls, clover leaf buns, pizza bread sticks or all 4 if you divide it up! Enjoy....I'm also a competition baker!

Maxim Donut Bites DN20 Owners manual
http://web.archive.org/web/20060111070522/http://www.esalton.com/static/manuals/DN20220V.pdf

Hi, recommend you go online for "automatic bread machine recipes"after finding a recipe you like just realize that you will only be able to make the dough and then if you want rolls they will have to be made in a regular oven.

How To Make Bread (without a bread machine)
Step 1 What you'll need
You will need: Yeast - 2 Tbsp Hot-ish* water - 2 cups Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour) Sugar - 2 Tbsp. Salt - 2 tsp. Oil - 2 Tbsp. 3 loaf pans Quick-read thermometer Oven pre-heated to 375 *Hot-ish means betw…
Step 2. Make the sponge
This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt. Let this sit for about 8 or 10 m…Step 3. Add some flour and knead it
Now you need to add about 3 more cups of flour. I added a little less this time, it really depends on the humidity and how exact your measurements were in the sponge step. Once it gets too tough to stir, flip it onto a clean floured surface. Now, knead away, adding flour as you do so. Knead th…Step 4. Let it rise...
let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.
Step 5. Into the pans
Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts. Spray the pans and put the dough in. Let it rise again in the pans (covered) util it looks like the second picture.
Step 6. Into the oven
Preheat your oven to 375 F and put the loaves in. Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.Step 7 Eat!
Eat it! Share it! etc.! You can do a lot with this recipe... ...You can add nuts, roll it out and add cinnamon and raisins for cinnamon-swirl bread, add your favorite spices, etc. Add sweet potatoes, chunks of cheese, pieces of ham, or whatever suites you.

Also, here can find few recipes about making bread recipes

Hope this helped.

SAVE YOURSLF SOME WORK.YOU CAN BUY
FRESH PIZZA DOUGH IN ALMOST ANY MARKET IN THE US.