Bread Not Cooperating

I'm taking a break in the middle of making stollen. It's on its first rise, so I have a little over an hour, even more if it rises as badly as it did last year. Stollen is a German fruit bread, NOT fruitcake. It does have candied citron and orange peel, raisins, currants, and almonds in it, but it is a yeast bread, it is not sweet like a cake, and there is more dough than fruit. My mother started making stollen years ago. I guess I was about 10 years old or so. I don't think it was a tradition in her family, so I don't know what prompted her to start. But now it IS a family tradition, since I and at least one of my sisters makes it. DD isn't much of a baker, so maybe I can pass it on to DGD.

The tree is up but not decorated yet. I should be putting lights on now while I'm waiting for the dough. And I have to close the chickie girls in before it gets too dark to see.

It is now THREE hours later. The stollen dough has NOT doubled in bulk YET. I'll be up till midnight trying to get the stupid things done. Good grief!