Nice. *I make a loaf in that shape for hot dog buns, 'Canadian East
Coast style'. *The bread gets sliced, but only every second slice goes
all the way through, the middle slice stops short of the bottom crust to
make the hot dog pocket.

Now that sounds tasty. Have been thinking of a gourmet version of
pigs in a blanket- maybe with bratwurst and a little cheese wrapped in
with it...

All your rising was done on the counter with the 3 hour one I would
guess. *Made it airy by the looks of it.

Yep, you got it- three hours in an 80 degree (or so) room, then into a
cold oven. I thought it might rise more when I put it in to bake,
didn't get much change at all.

I'm doing rolls today, for tomorrow's dinner- and maybe a loaf or two
if I get ambitious later tonight.

Stacey