Turn the breadmaker pan upside down and twist the part which moves the paddle in both directions. Before you start making the bread, it helps to grease the stem that you slip the paddle on. Because most all breadmaker pans are Teflon coated, the problem is really with the paddle instead of the pan. When I lost my curved paddle, I got a replacement which turned out to be straight. I found that the straight paddle releases the bread much easier than the curved paddle. (My bread machine is an old Regal model.) Usually a straight paddle will work in any bread machine.

What I really prefer, though, is to remove the paddle altogether before letting the bread rise for baking. That eliminates the big crack in the bottom of the finished loaf. Even better, if you are going to be home, is to remove the dough from the bread machine altogether and just let it rise in a regular pan and bake in the oven. That way you get a perfect loaf without that funny, too-tall shape. Also, if you are making other than white bread, the dough is often not ready to bake when the timer starts it baking. I get much better results if I just use the machine for the mixing and first rising.