I want to know how to complete the bread after the Dough Setting - making one loaf and some buns for example.

It sounds like it is working fine Carol. When bread dough it worked and stretched by the paddle it does make a fat blob, / ball of dough. When that is left to prove, it increases in volume and fills the pan for baking.

I am a trade chef, I make bread by hand. I am retired and make bread very 2 weeks. I have used a bread machine in the past and researched many bread machine issues here on Fixya. It is important to load the ingredients in the right order, wet ingredients first and dry ingredients on top. They are really only suitable for yeast breads with high gluten flour. No good for your Christmas Cake!

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

You must have an indicator on the machine for what kind of bread to make, Put ingredients in and press the loaf setting of your choice and the machine should to the rest.
Your machine or any machine, does NOT cook the dough. You have to do that after you shape into a loaf or buns.

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.

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

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.

That is going to happen often with breadmachines, especially when making breads with thick crust. The only way to avoid it 100% of the time is to make dough with your machine and then do the final rising and baking in the oven. There is one other thing you can do to avoid the dreaded" paddle injury" to your loaves and still bake in your machine. Visit me at breadmachineshelp.com and I'll reveal my little trick!

Here's the instructions for Model HB-215. Source =>
http://www.globalgourmet.com/forum/index.php?topic=47.msg222
The post below this post says Chef Mate - Models HB12W, HB215 and CM725 only! So, it might be the same instructions.

Chefmate Bakery Oven Model HB-215
Modes:

• Standard 1.5 lb normal crust: Bakes a 1.5 lb basic loaf of bread in 2 hrs 30 min.
• Standard 1.5 lb dark crust: Bakes 5 min longer.
• Standard 1 lb normal: Bakes a 1 lb basic loaf of bread in 2 hrs 20 min. No “dark” option.
• French mode: Bakes a French loaf of bread (salty taste) in 3 hrs 40 min.
• Sweet mode: Bakes a sweet flavor loaf which tastes like a butter roll in 3 hrs 40 min.
• Doughmode: Use this mode for making dough for rolls, croissants, doughnuts,etc., which you want to bake in your conventional oven. Prepares doughin 1 hr 20 min.

Control Panel: (when pressing a controlbutton, be sure to hold it down until you hear a “Beeping” soundindicating contact has been made.

• Display: Shows the time remaining until a mode is completed. Can also display timer setting or mode selected.
• Select button: Push to select mode: Cycles through modes in following order:
  Normal 1.5lb -> Dark 1.5 lb -> 1 lb -> French -> Sweet -> Dough
• Start button: Push to start processing the mode selected.
• Stop button: (press for one second to take effect)
  Push to turn off power after baking is completed or to reset the mode or timer.
  If used after a mode is started, it will stop it.
• Timer set buttons: Up arrow: advances timer setting 10 min each time pressed.
  Down arrow: sets timer setting back 10 min each time pressed.

Ingredient Information

• Flour– Use flour that is marked “bread flour” or “better for bread”. (Thesewill usually be labeled as having more gluten than regular flour.)
• Dry Skim Milk – This enhances the flavor and adds to the nutrition of the bread.
• Butter – Butter adds a rich flavor to the bread and makes it soft.
• DryYeast – Yeast is necessary for causing the dough to rise. Select readyto use yeast which needs no preliminary fermentation. Use only activedry yeast. Don’t use 50% faster dry yeast.
• Sugar – Sugar speeds up the dough rising process, adds flavor, and makes the bread soft and the crust brown.
• Salt – Salt controls the activity of the yeast and makes the dough firm.
• Water– Gluten is formed when flour is mixed with water. This allows thedough to rise by retaining air. The amount of water and its temperatureare very important. Usually, the water temperature should be between 68F/20 C and 77 F/25 C. When the room temperature is over 82 F/ 26C, usecold water (about 41 F/5 C). When the room temperature is under 50 F/10C, use lukewarm water (about 100 F/38 C).

Operating Instructions

Baking a standard loaf of bread using Standard Mode.

Ingredients for 1 lb loaf for 1.5 lb loaf
Water 7 ½ ounces (210ml) 9 ½ ounces (270ml)
Bread Flour 2 1/3 cups 3 cups
Dry Skim Milk ½ tablespoon 1 tablespoon
Sugar 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons
Butter 1 tablespoon 1 ½ tablespoons
Dry Yeast 1 ½ teaspoon 1 ¾ teaspoons

1. Open the lid and remove the bread case (hold both sides of handle and turn counterclockwise.
2. Position the kneading blade on the drive shaft. (remove any crumbs from drive shaft.)
3. Place ingredients into the bread case. Add ingredients in the following order:
Pour in the proper amount of water.
Add the flour, sugar, salt, butter, and dry skim milk – in that order.
Place the dry yeast on the center of the flour.

Note:When using the timer, make a hollow depression in the ***** of flourand pour the dry yeast into it. Do not let the yeast touch the water orthe dough may not rise properly.

4. Place the bread case into the body of the baker. Turn clockwise to lock
5. Close the lid.
6. Plug in to outlet. (after being plugged in the number “0 00” will flash in the display.
7. Setthe standard mode. Press the select button to set the mode to Normal,Dark, or 1 lb, depending on your preference and the amounts ofingredients used.
8. Start. Press the START button. The timereadout in the display will begin counting down the minutes from theamount of time required for the mode you have selected.
Steam may rise from the vent on the back of the lid during operation.
When baking is finished, the buzzer will sound three times and the display will read “0 00”
9. Removingthe bread case. When the buzzer stops, press the STOP button and openthe lid of the baker. ( The heater in the unit will keep operating tokeep the bread warm for a while after baking is complete. When removingthe bread case, always be sure to press the STOP button to turn off theheater.) Using the handle and oven mitts, remove the bread case. Thehandle and bread case will be very hot. Do not place the heated breadcase on the body of the baker, table cloth, or plastic surfaces.
10. Removing the bread from the bread case.
Usingoven mitts, turn the bread case upside down and gently shake it toremove the bread. The surface of the bread case is slippery, so be sureyou have a firm grip.
If the bread can not be easily removed, turn the drive shaft on the bottom in both directions so loosen the bread.
Place the bread on a wire rack or similar surface to cool.
Note: when baking is completed, remove the bread as soon as possible. If leftin the case for a long period of time, its surface will become stickyand the flavor will be lost. If the kneading blade comes out with thebread, use a plastic or wooden utensil to remove it. CAUTION: it willbe hot.
11. Remove the plug from the outlet.
Baking a French loaf of bread using the French mode
Follow the above instructions, except select French mode in step 7 and use the following ingredients in the order shown:
Water 9 ½ ounces (270ml)
Bread Flour 3 cups
Sugar 1 ½ teaspoons
Salt 1 ½ teaspoons
Butter 1 ½ tablespoons
Dry yeast 1 ¾ teaspoons
Baking a sweet flavor loaf of bread using the Sweet Mode
As above, but select Sweet Mode in step 7 and use the following ingredients in the order shown:
Water 7 ounces (200ml)
Egg (medium size) 1
All Purpose Flour ½ cup
Bread Flour 2 1/3 cup
Dry Skim Milk 2 tablespoons
Sugar 2 tablespoons
Salt 1 ½ teaspoons
Butter 3 tablespoons
Dry Yeast 1 ½ teaspoons
How to use the timer. (The timer function cannot be used with Sweet or Dough modes)

The timer extends the time from pressing START until the baking completes.
1. Place all ingredients into the unit and plug it in.
2. Select the desired mode
3. Press up arrow once. The normal time for that mode will be displayed: 2:30 for a standard loaf.
4. Keep pressing up arrow (or down arrow) until the desired time to completion is displayed.
5. Press the START button to start the delayed timing.
Preparing a dough for handmade bread using the Dough mode.

1. Follow steps 1 through 6 for standard loaf. Select Dough mode in step 7.
2. Press START to begin the dough making process. It will take 1 hr 20 min. The display will show the time remaining.
3. Thebuzzer will sound 3 times to let you know the dough is ready. Take itout and shape it as you wish for baking in a conventional oven.
4. Unplug from outlet.

I have a manual for CM 725 if someone still needs it.