Bread-Bakers v106.n012.2

I would try mixing the dough the night before in your stand mixer, 
not ABM, let it rise for perhaps an hour, and then throw it in the 
refrigerator. When you get home from work on Friday, just remove the 
dough from the fridge and shape.

You *may* have to increase the amount of yeast by 50-100% to 
compensate for the lower temperature of the room where the dough 
rises (say 70F) compared to the rising temperature inside the ABM 
(mine is at 87F) ...and every 17F increase in temperature doubles 
yeast activity.

As a byproduct of all this extra fermentation time in the 
fridge...you'll likely find that the taste of the bread is improved!

Allen