I noticed a post re. this very subject of not rising dough.  My situation as it stands...

The sponge was fine, bubbly and doubled.  I mixed all - first time to do this - with my mixer from paddle to dough hook.  Put all this in the bowl in a warm place for rising.  After an hour, nothing!  Not sure how to proceed with this.  Should I give it more time or cut my loses and go buy a stollen for Christmas?  I really don't want to throw out this fruit, nut and time intensive bread dough if I can just give it more time.  Help!

The dough is not very fragrent or frankly tasty.  Should it be?

I live at altitude (5280') which often requires some adjustments.  I made none this time.  I look forward to any advice.  Thanks, Claire