I don't know what setting to use for what bread or dough

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!

what question?

Check if yeast is old out of date, expired.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.

Can you send me the specifics of the recipe you are following? Also please include the type of flour.....all purpose flour, self rising flour, bread flour...etc. etc.

The Use and Care Manual for your Black & Decker B2250 All-In-One Automatic Breadmaker can be dowloaded in PDF from the following link:

http://useandcaremanuals.com/pdf/B220,B2250984.pdf

Follow a recipe similar to that for Dinner Rolls on Page 19 where you would use the Dough Setting to allow the dough to be removed for shaping and baking in your regular oven.

Hi friend, that is the wonder of a bread machine! You just put the ingredients in (measured carefully) and it does all the work. You don't have to mix anything!

TRY AMAZON TYPE IN THE SERCH BAR BREAD MAKER PARTS THEY WAS £14.36 LAST WEEK..

Can you tell me what kind of flour you used? In other words was it all purpose flour, bread flour etc.? Maybe we can figure out what went wrong. Your machine is probably fine. Bread machines are pretty tough.

I had great success in finding what I wanted for my breadmaker at http://breadmakerpartsemporium.ioffer.com/. They have manuals and parts for most breadmakers at very reasonable prices.