Thanks all. I have not made bread with dairy in ages. The last time was one of Peter Reinhart's brioche. I've mostly been making challah and Jewish rye bread neither of which have diary, although the new trend in challah (at least here on the East Coast) is to make it with butter.
Maybe I'll cut down my recipe to fit it in the mixer and see if that helps. I also found an article on building a proofing box so I may try that too, just for kicks.
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