"Boron Elgar" > wrote in message
...
snip
> I read the OP's message about sweet breads taking longer to rise, and
> I have certainly some longer rises (with a sourdough starter, not
> yeast) with mine but nothing as long as you mention.
>
> And I have made stollens that rise so fast you can watch them. Those
> are sweet, rich doughs. The right amount of yeast is needed, too. Did
> you use regular or rapid rise or fresh? I like to use fresh with sweet
> doughs.
>
>>Thanks for your ideas,
>>very helpful,
>>Dee Dee
>>
> Always a pleasure. Let's see what Janet says.
>
> Boron

I was going to suggest more yeast. I have made stollens that rise well. I
have more success with the rise for stollen if I use active dry yeast and
bloom it than if I use instant yeast. There is an osmotolerant instant
yeast for highly enriched dough and maybe that would work for Dee's raisin
bread. The other thing might be the temperature of the dough after mixing.
If it was too cold -- say 60F -- it might take a long time to recover in
that high sugar environment. I have had poor success when adding the dry
yeast to the dry ingredients when making a really rich dough. The yeast
just doesn't seem to dissolve as it should. Boron, you always use fresh
yeast don't you?
Janet