Are you using a bread mix? They are generally formulated for bread machines. If not, what method are you using? I have been making bread in my Kitchen Aid for over 25 years and haven't experienced this problem.
Just trouble-shooting: Are you proofing your yeast? Are you making sure your liquids are not too hot (this will kill your yeast)? How long are you kneading the dough and are you using the bread hook attachment? White bread must be kneaded for around 5-7 minutes after all of the ingredients are incoporated. Make sure you lock the head of the mixer down and either stay in the same room with it while it is working or place a kitchen towel under the machine so it won't walk across your counter while it is running.
The dough will form a mass around the hook, pull away from the sides of the bowl and make a slapping sound when it is ready to be turned out on your board. Let it rest for 5 minutes or so while you wash out the work bowl and grease it lightly. Knead the dough for a few minutes, adding VERY LITTLE flour. It should be smooth and elastic. Gather it into a ball and place it back into the work bowl, turn it over (this will grease the top) cover with a clean kitchen towel and let it rise until doubled in bulk, about 1 1/2 - 2 hours depending on the room temperature. Punch it down, turn it over and let it rise again. Divide and shape into loaves or rolls and bake.
Most recipes call for a hot oven (450 degrees) for the first 10 minutes, then lower the heat to 350 and continue to bake for about 40 minutes for loaves. They are done when they sound hollow when turned out of the pan and rapped on the bottom with your knuckles.
Turn off the oven, place the turned out loaves on their sides on the oven rack, leaving the oven door slightly open. Leave the loaves in the oven for ten minutes. Remove them from the oven and cool completely on rack. Wrap tightly and store or freeze.
Annyokie (GF)
Common Causes for inferior Bread