I have had the same breadmaker for 5 years.  It was my mom's before that so I don't know how old it is.  I discovered that if I go against the advice of the breadmaker handbook (add ingredients in order suggested which is wet, then dry, then form a well and put yeast in it) Instead I add warm fluid, yeast, sugar and wait 10 min then add the ingredients on top of that, I get a much lighter loaf.

That aside, I use my breadmaker ALL the time.  I make breads but my main use of it is as a dough mixer, since it is a handy place for rising the dough.  I make rolls, pepperoni rolls, cinammon rolls, pizza dough etc.

The last time I used it and it was functioning properly was Christmas.

This past weekend I made my pepperoni rolls.  I always use the same brand of yeast, which is labeled that it can be used in bread makers.  I noticed when I took the dough out of the breadmaker It didn't seem as fluffy as it should.  I thought maybe I messed it up by using bread flour instead of all purpose which is what the recipe called for.  So I set the dough aside and started again.  This time I used all purpose flour but only 2/3 since I ran out, the final 1/3 was bread flour.  Again it came out heavy and not as fluffy as normal.  At this point I took the first batch and tested a few balls in the oven to see if it would come out ok.  It seemed to bake alright, a bit heavy but it tasted all right.  So I made the pepperoni rolls despite the dough not being right.  The dough was not stretchy like normal, it was almost like sugar cookie dough but I could manipulate it anough to form a roll so I baked them.  Everyone raved about them but my husband and I knew they were off. 

So tonight I made a recipe for a loaf bread and it turned out very heavy.  It was a disappointment as well.  The top was sagging instead of being puffy like a normal loaf.

Two things were amiss that I can think of, when I looked in at the water years mixture before adding the flour I noticed that although the yeast was puffy looking I could still see the separate little pieces of yeast floating on top of the water.  The other thing to note was after the timer went off, I removed the loaf pan.  We ate dinner and when we were cleaning my husband noticed the machine was still hot.  He said the coil was red, when I looked it was a little red and black but still felt warm.  I unplugged it.  I have never looked before to know if this is normal or not. 

The yeast that I use is redstar active dry yeast.  The rolls were made from two different 3 packs.  Both labeled with a Sept 2013 expiration date.

The flour I use is always on the fresh side since I go through it quickly.

Any thoughts????????