Bread falls on baking in breadmaker

SOURCE: kneading blade keeps baking into the bread- help!

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.

SOURCE: dense bread

Try a different recipe--highly recommend The Bread Machine Cookbook by Melissa Clark it may be out of print, but can order from Amazon for less than $3.00. Also, if your bread is too dense, you can try adding a little wheat gluten flour, found in the baking section at most large grocery stores, including Walmart. However, a little of this goes a long way! I never need to add to my white bread, but it is wonderful for whole grain breads as it greatly improves the texture. Wheat gluten is made from the inside of the wheat kernel and is very high in protein, also helps your bread rise, so try starting with one teaspoon for your white bread and use up to one fourth of a cup with whole grain breads. A little of this stuff goes a long way!!!! Do read the introduction in the little paperback cookbook I recommended, it really helped me to understand the hows and whys of breadbaking, and I had to throw away many a loaf, before I read this section of the cookbook.

SOURCE: Bread falls in last 30 min of baking

Have you tested the yeast?
If not here is a way

Place 2-1/4 teaspoons (1/4-oz package) yeast PLUS 1 teaspoon sugar in 1/2 cup of warm water, in a 1 cup measuring cup.
1. The water temperature should be comfortable when placing a few drops on your wrist or test it so its about 110 - 115 degrees F but read the package, as recommended temperatures may vary.
2. Let the yeast mixture sit for 2 to 3 minutes for it to become thoroughly dissolved and for it to begin to grow and show signs of life. Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty. Some varieties will cause the whole mixture to expand rather dramatically.
If none of this happens, and you're sure that the water you used was not too hot, it may be that you have some "tired" yeast. However, I have made many breads where there were very few bubbles formed on the surface of the yeast, simply because I did not add much sugar -- but, you should at least see some activity and smell a yeast aroma. Present day yeasts are encapsulated with a food source to keep them alive until you add the flour, sugar and other food ources.
If you suspect your yeast might be too old, your best bet is to get a new batch and start again. Test other yeast in the same batch.
3. If active, use immediately in a recipe, adjusting for water, sugar and yeast used. Make sure all liquids are at 110-115 degrees F and add it to the proofed yeast. Remember to stir. Don't add the salt yet because it is too strong and will kill the yeast if added in at this stage. Rather, stir it into with the first cup of flour.

SOURCE: paddle comes off inside bread

We have had a number of bread makers and this is the way they work - the bread cooks and the paddle has to pull out somehow so it just rips a hole in the bread.
We found it better to let the machine do all the mixing etc. then my wife takes the dough out and puts most of it in a loaf pan and some in the form of buns in another pan. Works better for us & the bread is a more "normal" shape rather than the odd shape produced in the breadmaker. Also the crust isn't so tough when done our way.

SOURCE: When making bread on on any cycle except the

I would suggest you back off on the yeast a bit, and see what happens with a little less lift power.