I have a New Year's sweet bread that always used to rise really slowly. About every other year it would take so long that I would end up putting the shaped loaves on TOP of the dryer, out in the unheated laundry room (just off the garage) overnight, as I didn't have nearly enough refrigerator room for them! Always worked out well.
In recent years, I've been using SAF Gold which is formulated for sweet doughs, and I don't have this problem anymore. Which is a good thing - my new house doesn't have a similar safe place for an overnight rise.

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