Rising times depend on how warm it is in your kitchen. I usually start checking the dough at the 1 hour mark. In the cooler weather, I like to turn my oven on "warm" for a couple minutes, shut it off, then turn a rimmed baking sheet upside down, place it on the middle oven rack and set the covered bowl of dough on the inverted pan. It's a great draft-free place to let the bread dough rise.
Friendship Bread Kitchen ♥ https://www.friendshipbreadkitchen.com/basic-white-amish-friendship-bread/