When baking bread products - cornbread, brownie mix etc, the mix does not rise. Same thing happens regardless of convection or not

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!

A bread machine that works correctly goes through these basic cycles. If your machine did not do this then it is broken and you need to replace it. The cycles are, Mix.....Rise....Mix......Rise....very short Mix of a few seconds....final rise of over 1/2 hour......bake of approximately one hour......I sell good used machines that will come with a full money back 30 dayguarantee (shipping, everything) You can reach me at [email protected] or my website breadmachineshelp.com

Ensure you are using the right ingredients, fresh yeast, a little salt and maybe a crushed vitC tablet. Don't use standard fine flour you need a courser flour. help it mix by putting ingredients in evenly, liquids first. melt any butter you use in a microwave before adding. most breads use artificially improved flours. if you grind your own flour it will end up a much heavier loaf.....i like it that way.
If nothing i have said helps then it might be time to give up on your breadmaker

Rising bread is caused by carbon dioxide bubbles being created in the bread by the action of yeast on the sugars in the mix. If the rising stops early, allowing the bread to fall it could be one of several things that cause the carbon dioxide bubbles to stop pushing up the bread. Any of the following could be the cause:
- insufficient sugar in the mix to feed the yeast.
- sudden drop in temperature, slowing down the process, maybe caused by opening the lid to check
- mixture that is so thick that the gas production struggles to overcome the elasticity of the dough
- try adding a little more water, or more sugar, or changing the flour. Avoid opening the machine to check on progress.

Hi,
This is common in all bread making machines. You can try taking the paddle out of the machine after the last kneading cycle and before final rise. (take bread pan out of machine to do this). Hank

some times / hard and dry problems relate to mixture . more mosture . ( liquid's ) needed in mix .. time / tempt/ and altude . / all things needed for good baking . google your bread and type . as there is much info for this .. **** ..

I had the same problem. I find the loaves to be a much better size if I just use program setting 8 - Dough then put the dough in 2 regular bread pans or on cookie sheets (bagetts), let them have a second rising and finish them in the convection oven at 350 F for 21 minutes.

Hello psaulina,

When I hear of bread not rising, I always suspect the yeast first.

You said you've used the hawaiian bread mix multiple times. From the same container? Or have you tried multiple different packages (hopefully from different production lots)?

Back in the day when my Mom was baking bread on a regular basis, she'd occasionally get a bad batch of yeast, and the bread would be the weight and consistency of fruitcake, but with somewhat less flavor. (We ate it anyway).

If your yeast is separate from the bread mix (don't know, you didn't specify), you need to first check the quality of your yeast. If the yeast is too old, or just bad, your bread won't rise.

To test the yeast, mix a sample in warm water (~105 deg. F) and add a little sugar. If the yeast is good, it should start forming bubbles. No bubbles, time to get new(er) yeast.

If your yeast checks-out, then you need to see if something in the machine's process is overheating the yeast too soon - - the yeast's fermentation process creates the carbon dioxide (CO2) bubbles that causes the bread to rise (sort of like inflating a balloon, if you like). If something is killing the yeast (e.g. too much heat too early in the process), it won't react and create the bubbles.

If I can be of further assistance, let me know. If this helps or solves the issue, please rate it accordingly.

Good luck, and thanks in-advance for your rating,

Jon