Suggestions on creating a warm, draft free place to raise bread?

Boulanger,
That's the answer.
Bread was being proofed long before microwave, dryers, etc!
Pretty simple, tent it!

The by-products of fermentation are heat, alcohol, and carbon dioxide. Simply cover your dough with plastic (not a cloth towel; it tends to wick moisture out of the dough and permits heat to escape) and set it at room temperature. It will create the amount of heat required to proof itself. Chefjune is correct: you'll create more problems than you'll solve by trying to establish a warmer-than-needed environment.

Grandma used to let it rise under the sheets in her bed. No joke.

I live in SE Florida, so if the temp and humidity are in line, I cover my dough w/ plastic and put on my deck, otherwise, I use my microwave oven. Put 1-2 cups water in a glass measuring cup, bring to a boil and put the dough in the oven and wait til it proofs. If you open the door too much, just reheat the water to keep the humidity levels up.

I turn on my oven to 150 when I start mixing up the dough and when I'm done, I turn it off and let the dough rise in there.

I usually pop it into the microwave and close the door. There are no drafts there. I've never worried about warming the environment up, just like I don't proof yeast in warmed water. Room temp has always worked for me. When warming, one always runs the risk of warming too much and killing the yeast...

Use a warmed oven, clothes dryer (not running, warmed), microwave with a small bowl or cup of hot water, cooler with some warmed heating pads.