Bread-Bakers v106.n012.9

I have made the dough the day before, refrigerated it in a ziploc bag 
that was sprayed with Pam (or something similar) and then took it out 
early in the a.m., let it come to room temperature, let it rise again 
and then formed it and baked it.

Works pretty well.

Making the dough the day before, even breaking it into 3 pieces or 4 
for the braiding and then refrigerating it, really helps.

That's my suggestion.

RisaG