Preheating oven to 375 degrees (again verified by oven rack thermometer) took an extra 15 minutes, during this time the dough rose to slightly
over top of loaf pan and was ready for the oven.
Cover the surface with a piece of parchment and wrap
the top of the loaf pan with aluminum foil before freezing until set.
However, the loaf turned out like Mt. St. Helen's - erupted over
the top of the loaf pan, spilling all over the oven then cratered!
It should be overflowing
the top of the loaf pan by at least 1/2 inch when you retrieve it but it will not have doubled in volume.
Transfer to a lightly oiled loaf pan, cover with a towel, and let rise another 30 - 45 minutes until the dough reaches
the top of the loaf pan.
The cake rose to
the top of the loaf pan and has a gorgeous crumb.