I DID IT!
When all else fails, read the directions! Amazing how well that works!
Of course, the directions came from a number of different sources, but the result ws wonderful! Take a look:
1st, made sure my yeast water was between 110-120 F, then added yeast & sugar and let it stand for about 15 minutes, until nice and foamy. I used that toaster oven to hold the temp, but wrapping it in a towel or inverting a bowl over it would probably hold the temp as well.
Then added the yeast-water to a samll amount of flour (1 cup to 1 cup) and mixed with whisk on moderate speed for about 5 minutes., the added flour and other ingredients until a very soft, rather sticky dough formed, and let the KA dough hook knead it for about ten minutes. Very smooth and elastic.
Next, instead of the old rise untile doubled routine, I used the method recommended by SAF Yeast: poke your finger up to the second knuckle into the dough. When the hole stays there, the yeast is "ripe" (to use their term).
Turned it onto very lightly floured board and patted and stretched it into a 7 " wide rectangle, then rolled it into a cylindeer and put it in the oiled loaf pan. When it had risen (ripened or proofed) until a finger dent remained, I baked it in a preheated 375 oven for 30 minutes.
Softest, lightest, tenderest loaf ever. I still can't appreciate much of a yeast smell or flavor, but BW and a neighbor insist its there. Soooo.....