Why is my bread not cooked in the middle, when using a bread machine?

Two separate machines?  That is strange.  Have you tested the yeast in a mug with warm water and a pinch of sugar to make sure that it's still good?  It may have been improperly stored before you bought it.  Are you using your usual brand of flour?  If so I wonder if they've been sourcing their grain from a different supplier due to covid upheavals and they've not been supplied with what they think they've bought.  Your flour might be"softer" (have lower gluten) than stated meaning that it takes up less liquid.  Has the weather been unusually damp or humid?  That can also affect the bread, but it has to be pretty far out of the range of your "normal" before creating such a dramatic difference.

Try making a loaf by hand.  Test the yeast first just to rule it out, then procede with the recipe.  You should be able to feel if you require more flour in order to make a smooth, elastic, and slightly tacky dough.  If you require an unusually large amount then you'll know that it's too soft for the breadmaker recipes.  In that case you can either use up the flour for hand baking or add vital gluten, though you'll need to check the manufacturer's instructions on how much to dose plain flour to turn it into bread flour.

I don't use a bread machine. Are you setting it to the right temperature?

I found this with my bread machine,  I put it down to the paddle in the bottom of the cavity.

I found there was always a hole left where the paddle was, and the bread was not cooked through around that area.

Now I just use my bread maker to mix and knead the bread only,  then I prove it separately on a tray under a tea towel, then bake it in my oven.

Is it the recipe? Different kind of flour? Bread flour has more protein and bakes up faster. It's not cake flour is it?

Doesn't matter if you yeast is 'new' you need to proof it  Dissolve one package of yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams up, the yeast mixture can be used because the yeast is active. If it does not foam, the yeast should be discarded.

Are you under estimating the size of the loaf?   For example, if it's a 2 lb loaf and you tell the bread machine it's 1 lb, it isn't going to bake properly.

Perhaps try a different recipe.  There are some bad recipes out there.   Free ones may or may not have been tested properly before publication.

You mention it's not rising. Is your yeast out of date or has it not been stored properly?

Also, pay attention to the type of flour you are using. The moisture in different types of flour varies considerably and if you're not compensating for it, it could cause an issue. Notably, flour moisture levels vary from country to country so if you're using a recipe from another country, it could result in you adding too much liquid to your recipe.