Temperature can play a huge part in rising time. A pretty important tool for bread is a good thermometer. There are short-cuts along the way but until you get it right its best to keep everything as consistent as you can. Your recipe sounds like it might be a little on the wet side (not necessarily bad). For conventional bread (as opposed to sourdough where the techniques are significantly different). For making bread in a stand mixer I know the following works well:
I'm not sure if you are comfortable with imperial measurement so I'll convert weight and temperature to metric.
6 cups white bread flour
1 package yeast
2 tbls sugar
2 tsp salt
6 tbls softened butter (I usually end up tossing it in the microwave and melting it)
2 cups water.
First: turn on your oven light-don't start the oven though. If you have a separate oven thermometer great. The light should get the inside temperature so somewhere in the low 30s C. but it will take a while.
Into 1/3 cup of warm water (30-35 degrees C) dissolve 2 tbls sugar and the yeast. Let is sit for about 15 minutes until you get a nice foam on top (with today's yeasts you don't HAVE to do this but its a nice way to make sure your yeast is good and that its activated).
While the yeast is activating put 6 cups flour in your mixing bowl. The best way to accurately measure four is by weight. 6 cups is about 850 grams (its about 142 g per cup).
Add the salt and softened butter.
Put your dough hook on the mixer and mix the flour salt and butter on the first setting for a minute or so (helps kill time and keep you from getting to anxious about move to the next step).
Once your yeast is foaming mix it with 1 and 2/3 cups of cold water (or if you want to use milk that's okay too). Turn on your mixer onto the first setting, lock it down if you have a lock, and slowly pour the water into the edge of the bowl in a constant stream. It should probably take about 30 seconds to do the pour.
Once the dough has really formed, pulled away from the sides etc. you can kick up the speed to #2. (I'm assuming a kitchenaid stand mixer but doesn't have to be). Let the dough knead for about 5 minutes.
Now turn out the dough onto a lightly floured counter and shape it into a ball. Lightly oil a mixing bowl and place the ball of dough seam side down into the bowl. Cover with plastic wrap and place in the oven to proof for about an hour and a half. As others have mentioned, the key is to get the dough to double in size rather than worry about the time. Check the over temperature now and then. You really don't want it to get much higher than 35C though yeast bread is pretty forgiving about temperature.
After the first proofing punch down the dough and turn it out onto your counter. Cut it in half and shape each half into loaf shapes. Make sure to seal any seams tightly and place in well greased loaf pans seam side down. Lightly oil a couple pieces of waxed paper and place them on top of the loaf pans, put the pans back in the oven for the 2nd proofing. Sometimes I place a kitchen towel over the waxed paper just to hold it in place. You want to keep the air out at this point so the surface doesn't dry out. In about 45 minutes to an hour the dough SHOULD be a little over the top of the loaf pan, if not, wait a while longer. Once its risen correctly remove from the oven and gently remove the waxed paper. Heat the oven to 375 F (190 C) and bake for about 40-45 minutes. After around 40 minutes tap the top of the loaf, it should have a sort of hollow sound. Remove from the oven and turn out onto cooling racks.
This recipe and technique gives me 2 nice loaves of bread so it can probably serve as a benchmark. If it works for you then try deviating from it one step at a time. Personally I always use a proofing box of some sort (cheap and dirty is the oven light but you have to be careful there because sometimes the temp gets too warm).