If your homemade yeast bread is taking too much time for its second rise/bake, there are a few things you can try:
Check the yeast: Make sure your yeast is fresh and active. Expired or old yeast may not provide enough leavening power. You can test the yeast by proofing it in warm water with a bit of sugar. If it doesn't become frothy within a few minutes, you may need to get new yeast.
Adjust the temperature: Yeast activity is influenced by temperature. If your bread is rising too slowly, it could be because the environment is too cold. Find a warmer spot for the dough to rise, such as a slightly warmed oven (turned off), or place the dough near a heat source like a radiator. Be careful not to make it too hot, as excessive heat can kill the yeast.
Increase the yeast amount: If your bread consistently takes a long time to rise, you can try increasing the amount of yeast slightly in your recipe. However, be cautious not to add too much yeast, as it can affect the flavor and texture of the bread.
Add a little sugar: Sugar provides food for the yeast, helping it to activate and produce carbon dioxide. Adding a small amount of sugar to the dough can sometimes give the yeast a boost and speed up the rising process.
Use a dough enhancer: Dough enhancers, such as vital wheat gluten or commercial dough improvers, can help strengthen the dough structure and improve yeast activity. These additives can be particularly useful if you're using whole grain flours or if your bread consistently has slow rising times.
Give it more time: If the dough is rising, albeit slowly, you may simply need to be patient and allow it to rise for a longer period. Keep an eye on the dough, as overproofing can cause it to collapse or develop an off flavor.
Remember that the rising time can vary depending on factors like room temperature, yeast activity, and the specific recipe you're using. It's important to observe the dough and adjust accordingly rather than strictly adhering to a specific time frame.